Ingredients

• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup plus 2 tablespoons yellow mustard
• 8 chicken drumsticks (about 2 pounds), skin on
• Canola or vegetable oil, for frying
• 3 cups cornflakes, crushed to yield 1 1/2 cups crumbs (about 4 ounces)
• 1 cup all-purpose flour
• 2 teaspoons dried thyme
• 1 teaspoon granulated garlic
• Kosher salt and freshly ground black pepper
• 1/4 cup honey

Instructions

1. Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
2. Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
3. Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.