1 tray fresh, skinless chicken drumsticks
1 litre leftover biryani sourmilk
1 1⁄2 cups corn flake crumbs
1 teaspoon salt
1 teaspoon red chillies
1 teaspoon cayenne pepper
1⁄2 teaspoon dried origanum
1 teaspoon onion powder
1 teaspoon white pepper
Marinate drumsticks in sourmilk for at least an hour, preferably overnight.
Mix together the cornflake crumbs and spices.
Remove drumsticks one by one from marinade, shaking off excess. Roll in cornflake crumb mixture and place on a baking tray lined with foil.
Place a pat of butter on the top of each drumstick. Cover with foil and bake at 200 degrees for about 30 minutes, then remove foil and bake for another 10-15 minutes, until chicken is done all the way through and cornflake crumb is crispy.