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Oven Fried Crispy Chicken Drumsticks with Spicy Honey and Slaw

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4-6 people

Cuisine: Main

Skill Level: Easy




  • 1kg chicken drumsticks
  • 1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk (60 milliliters)
  • 1 to 2 teaspoons hot sauce
  • 5 cups cornflakes, finely crushed


Spicy Honey:

  • 1/4 cup honey
  • 2 teaspoons hot sauce
  • 1/4 teaspoon crushed red pepper flakes


Vinegar Slaw:

  • 1/4 cup apple cider vinegar (60 milliliters)
  • 1 tablespoon lemon juice (15 milliliters)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey (or spicy honey from above)
  • 1/2 teaspoon celery salt, optional
  • 2 tablespoons extra-virgin olive oil (30 milliliters)
  • 1/4 red onion, very thinly sliced
  • 1/2 cabbage head, such as savoy or red (about 6 cups sliced)
  • 1 carrot
  • Kosher salt
  • Freshly ground black pepper



  1. Preheat oven to 220°C. In a large bowl, combine paprika, onion powder, flour, garlic powder, cayenne pepper, 1/2 teaspoon kosher salt and pepper and stir well. Lay out the drumsticks on a board, pat each piece dry with a piece of paper towel then place into the mixture in the bowl to toss and coat each piece. Set each drumstick aside after coating.
  2. In a separate bowl, whisk egg with mayonnaise, buttermilk and hot sauce. In a shallow dish or tray, crush cornflakes. Dunk the drumsticks into the buttermilk mixture, then roll through the crushed cornflakes. Once coated, arrange onto the baking tray. Repeat this until all drumsticks are coated and placed on the tray. Make sure there’s space between each drumstick.
  3. Place the tray into the oven and bake until the oven reaches 75°C and the drumstick crumbs are golden brown. This should take roughly 30 to 40 minutes. Once done, season the chicken with kosher salt and set aside to rest for 5 minutes.
  4. In a separate bowl, combine the honey, hot sauce and red pepper flakes. For the slaw, whisk vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Add the red onion, thinly sliced cabbage and shredded carrot and mix well.
  5. Serve the chicken with the spicy honey and slaw, and enjoy your meal.

Pro tip: The spicy honey mixture can be kept in an airtight container at room temperature for up to 1 month.



Golden Rooster or Camberwell Market Poultry

  • Chicken drumsticks
  • Eggs


Sweeties Fruit & Nuts

  • Honey


Camberwell Market Fruit & Veg

  • Red onion
  • Cabbage
  • Carrot
  • Lemons (for juicing)
  • Garlic powder
  • Smoked paprika
  • Onion powder
  • Cayenne pepper
  • Crushed red pepper flakes
  • Freshly ground black pepper
  • Celery salt



  • Mayonnaise
  • Kosher Salt
  • Buttermilk
  • Apple cider vinegar
  • All-purpose flour
  • Hot sauce
  • Cornflakes
  • Dijon mustard
  • Olive oil