Breaded Chicken Drumsticks with Sweet and Sour Sauce

Ingredients for chicken

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

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

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

Preparation

1. Preheat the oven to 425°F. Cover a baking sheet with parchment paper.
2. 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.
3. In a large bowl, add the ingredients for the breading and toss. Season with salt and pepper generously.
4. Remove the chicken from the milk and immediately coat with the breading mixture. Press well to make it stick as much as possible!
5. 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.
6. 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.
7. 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.