Ingredients

• 10 drumsticks or thighs, skinless or skin on (suit yourself)

Ingredients for sour cream mixture

• ⅔ cup sour cream
• ⅓ cup buttermilk 
• 4 cloves garlic, crushed
• 1 teaspoon each thyme, oregano, rosemary, paprika and  salt
• ½ teaspoon cayenne pepper  

Ingredients for Coating the chicken

• ¾ cup panko breadcrumbs 
• ¾ cup crushed Tostitos tortilla chips (I used hint of lemon flavour)
• 2 teaspoons each oregano, thyme, rosemary and paprika
• ½-1 teaspoon cayenne pepper
• 1½ teaspoons salt

Instructions

1. Preheat the oven to 375ºF (190ºC). Place an oven proof cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray or brush it with oil. Set aside.
2. In a rectangular container, whisk together all the sour cream ingredients until smooth.
3. In separate flat rectangular container, toss together the coating ingredients and spread them evenly over the container.
4. Coat the chicken with the sour cream mixture, then roll in the coating mixture.
5. Arrange the coated chicken pieces on the prepared cooling rack and bake for 1-1½ hours until the meat is no longer pink, and juices run clear. Flip the chicken once after 45 minutes and also rotate the baking sheet at least twice.

Important Points to note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the chicken at 375ºF (190ºC) for 1½ hours.  My drumsticks were large and I wanted them cooked through.
• 1 cup sour cream mixture will coat 10-12 drumsticks depending on the size. 1 cup breadcrumb mixture will coat 6-8 drumsticks depending on size.
• You can also use crushed: cornflakes, rice krispies, special K, rice crackers etc).
• I used skin on chicken. This is a matter of personal choice. do what suits you. You can make your own blend of spices to suit you.

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