1/2 c. buttermilk
2 tsp. no-salt blackening seasoning
4 c. cornflakes
1 tbsp. olive oil
1/2 c. fresh flat-leaf parsley, chopped
8 small chicken drumsticks (about 2 lb.), skin removed
Heat oven to 375 degrees F. Line a rimmed baking sheet with nonstick foil. In a shallow bowl, combine the buttermilk, blackening seasoning and 3/4 teaspoon salt.
Finely crush the cornflakes and transfer to a second bowl. Toss with the oil, then the parsley.
Dip the chicken in the buttermilk, letting any excess drip off, then coat in the cornflakes, pressing gently to help them adhere. Transfer to the prepared baking sheet.
Bake until the chicken is golden brown and cooked through, 30 to 35 minutes.