Preheat oven to 350°F. Line a baking sheet with parchment paper and place a metal cooling rack on top of it. Spray the rack with nonstick spray. Set aside.
In a medium bowl, whisk the egg whites and buttermilk together with a fork until frothy.
3 egg whites, 1 tablespoon buttermilk
Place the cornflakes in a separate medium bowl.
3 cups crushed corn flakes cereal
Dip each piece of chicken in the egg white mixture, then dip it in the corn flakes. Press firmly with your hands until the drumsticks are covered in corn flakes.
4 bone-in, skin-on chicken drumsticks
Arrange the drumsticks on the cooling rack and bake for 45-50 minutes, or until golden brown and 165°F internally. If they begin to brown too much, carefully remove from the oven, cover with aluminum foil, then continue baking.
For the Waffles:
Preheat a waffle iron.
In a medium bowl, mix the flour, baking powder, sugar, and salt together until well combined.
2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
Add the milk, eggs, butter, and vanilla extract to the dry ingredients and whisk the waffle batter until it is well combined.
2 large eggs, 1½ cups milk, 6 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Add ¼-½ cup waffle batter to the waffle iron and cook until the waffle is golden brown and crispy. Repeat with the remaining batter.
Serve immediately while still warm, add the chicken drumsticks on top, and drizzle some honey, and enjoy!
2 tablespoons honey
Video
Notes
This recipe was contributed by Michaella at Well + Yum.
A serving is 1 drumstick and 1-2 waffles, depending on the size of your waffle maker.
Keep the waffles warm in a 200°F oven.
Properly cooked chicken is 165°F internally.
If possible, use a good quality organic honey with a rich golden color. The sugary sweet stuff that's super cheap doesn't lend the best deep honey flavor like the real deal does.
For a spicier take, drizzle with hot honey!
Storage: Store leftover chicken and waffles in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.