2 cups Buttermilk
2 large Garlic Cloves, smashed and peeled
3 tablespoons Hot Sauce {I love Frank's Red Hot}
1 tablespoon All-Purpose Seasoning Salt
1 teaspoon Coarse Ground Black Pepper
1/2 teaspoon Cayenne
1/2 teaspoon Paprika
4 skinless, bone-in Chicken Drumsticks
4 skinless, bone-in Chicken Thighs
3 cups Crushed Cornflake Crumbs
1/2 stick Butter

Measure 2 cups of buttermilk and throw in the two cloves of smashed and peeled garlic, three tablespoons of hot sauce, 1 tablespoon all purpose seasoning salt, 1 teaspoon coarse black pepper and 1/2 teaspoon cayenne and paprika. Whisk to combine.

In a dish or large re-sealable bag add all of the chicken pieces and pour in the buttermilk. Seal and refrigerate for at least 12 hours or overnight.

Preheat your oven to 400 and place a wire rack into a rimmed sheet pan.

Remove the chicken pieces, one at a time, dripping the excess buttermilk back into the bag. Coat each chicken piece in the crumbs and place them onto the rack.

Drizzle the tops of each piece with butter and bake for 35-40 minutes or until fully cooked.

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