Chicken Drumsticks
Boneless Chicken Breast	g
Garlic Clove
Sprigs of Lemon Thyme
Buttermilk	g
Sugar	tbsp
Kosher Salt	tsp
Black Pepper	tsp
All-Purpose Flour	g
Cayenne Pepper	tsp
Panko Bread Crumbs	g
Eggs
Milk	tbsp
Olive Oil	tbsp

1. Wash the chicken drumsticks thoroughly and pat dry with kitchen paper. Cut the chicken breast into 2 cm strips. Place them side by side in a baking dish.
2. For the marinade, peel and mince the garlic. Wash the thyme and shake dry, pluck the leaves and chop finely. Mix both with the buttermilk, sugar, ½ teaspoon salt and ½ teaspoon pepper. Pour the marinade over the chicken, so that everything is covered with it.
3. Place the chicken covered in the refrigerator and marinate for at least 4 hours (even better overnight).
4. Then remove the chicken from the marinade, drain, season with salt and pepper.
5. Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
6. For the breading, mix the flour with the cayenne pepper and place in a deep plate. Put the panko in another deep plate. Whisk the eggs with the milk and pour into a third plate.
7. One by one, dredge each chicken piece in the flour, then dip in the egg. Let them drain briefly and finally place each chicken piece into the panko crumbs. Make sure to press the crumbs onto the chicken on all sides to coat well. Gently shake off the excess breading.
8. Place the breaded chicken pieces on the prepared baking sheets, drizzle with olive oil and bake for 25-30 minutes, until juice runs clear if poking the wing or stripe with a chopstick.
9. Transfer chicken drumsticks on a plate and cool for 2-3 minutes. Serve while warm with your favorite dips.

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