A recipe for buttermilk oven-fried chicken from Epicurious involves soaking chicken drumsticks in a spiced buttermilk marinade before coating them with seasoned panko bread crumbs and cornflake crumbs. The recipe suggests marinating the chicken overnight for the best results.
Remove the skin from 8 chicken drumsticks, and place the drumsticks in a bowl. Mix in 1/2 teaspoon each of kosher salt, sweet paprika and poultry seasoning. Add 1/4 teaspoon of garlic powder and 1/8 teaspoon of black pepper, and squeeze in the juice of 1/2 of a lemon. Pour in 1 cup of buttermilk, and chill the mixture in the refrigerator for at least six hours.
Toss 2/3 cup of panko bread crumbs, 1/2 cup of crushed cornflakes, 2 tablespoons of grated Parmesan cheese and 1/2 tablespoon each of kosher salt and sweet paprika together in a shallow bowl. Mix in 1 teaspoon of dried parsley flakes, 1/2 teaspoon each of onion powder and garlic powder, and 1/4 teaspoon of chili powder. Coat the chicken drumsticks in the seasoned crumb mixture, and arrange them on a lightly greased rack atop a baking sheet. Spray the drumsticks with oil, and bake them at 400 F for 40 minutes or until the chicken is cooked through and displays a deep golden and crispy exterior.