Oven crispy chicken drumsticks with sweet and sour sauce

  • Preparation 20 min
  • Refrigeration 3 h
  • Cooking 35 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 10 chicken drumsticks with skin by Maillard
  • 1 cup milk
  • 1 tablespoon lemon juice
  • Olive oil for cooking
  • Salt and pepper from the mill

Ingredients for the breading

  • 2 1/2 cups Corn Flakes cereals, finely crumbled (but not too much) with your hands
  • 1 tablespoon flour
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoon Provence herbs
  • 1 teaspoon baking powder
  • Salt and pepper from the mill

Ingredients for the sweet and sour sauce

  • 1 cup apple juice
  • 3/4 cup brown sugar
  • 1/3 cup rice vinegar
  • 2 tablespoons Tamari soy sauce
  • 2 tablespoons cornstarch diluted in 3 tablespoons cold water
  • Salt and pepper from the mill



  • Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
  • In a large airtight dish, place the chicken and pour the milk and lemon juice. Season with salt and pepper generously, close the dish and mix. Reserve in the fridge for 3 hours.
  • In a large bowl, add the ingredients for the breading and toss. Season with salt and pepper generously.
  • Remove the chicken from the milk and immediately coat with the breading mixture. Press well to make it stick as much as possible!
  • Place on the baking sheet and drizzle with a thin stream of olive oil. Bake for 25 to 30 minutes, or until chicken is cooked and breadcrumbs are golden brown. Flip halfway.
  • Meanwhile, prepare the sweet and sour sauce. In a small saucepan, (with the exception of the starch mixture) add all the ingredients, season with salt and pepper and mix.
  • Bring to a boil, add the cornstarch mixture and mix. Continue cooking for 15 to 30 seconds until the sauce thickens. Remove the heat and allow to cool for 5 minutes.