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My spicy chicken for hungry cowboys

  • Prep time
    40 minutes + 6 hours marinating
  • Cooking time
    45 minutes
  • 4 portions


  • 8 grain-fed chicken drumsticks
  • 375 ml (1½ cups) buttermilk
  • 4 garlic cloves, chopped
  • 30 ml (2 tbsp.) chilli powder
  • 15 ml (1 tbsp.) paprika
  • 3 ml (1/2 tsp.) salt

Breadcrumb coating

  • 4 slices of Les Grains St-Méthode 100% Whole Grain with Sprouted Wheat Bread (or the equivalent in bread crusts)
  • 15 ml (1 tbsp.) cornstarch
  • 125 ml (1/2 cup) grated Parmesan
  • 10 ml (2 tsp.) chilli powder
  • 10 ml (2 tsp.) paprika
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) garlic powder
  • 30 ml (2 tbsp.) olive oil


With a small knife, cut a few slits in each drumstick. In a large hermetically sealed bag, mix the buttermilk, garlic, chilli powder, paprika, and salt. Marinate the drumsticks in the mixture for 4 to 6 hours in the refrigerator. Quickly drain the drumsticks before cooking.

Preheat the oven to 210° C (425° F).

Place the slices of bread on a baking sheet and dry them in the oven for 5 minutes. Then put them in a food processor and grind them into breadcrumbs. Mix in a large bowl with the rest of the ingredients.

Coat each of the drumsticks with breadcrumbs and place them on a baking sheet, ideally covered with a grill (or with lightly oiled aluminum foil). Cook for 40 minutes, turning halfway through the cooking time.

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