Rinse 6 chicken drumsticks in cold water, paper towel pat dry and remove skins with help of paper towel by grabbing skins and pulling down to bone (you should only have a tiny skin left on).
In a medium bowl combine and whisk together: 4 tbsps mayo, 2 peeled and pressed garlic cloves, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp dried coriander, 1/8 tsp red pepper flakes and 2 pinches of ground black pepper. With help of spoon or silicone brush, apply your mayo mixture onto all sides of the drumsticks. Place into a bowl, cover with plastic food wrap and refrigerate for 8-10 hours (or overnight) for the drumsticks to absorb the flavors. (these can be refrigerated for up to 2 days before baked).
Preheat oven to 350°F. Line a baking sheet with parchment paper. Place 1/2 cup plain bread crumbs into medium bowl and roll each drumstick into the bread crumbs to fully coat. Transfer breaded drumsticks onto a baking sheet with parchment paper. Bake for 55-60 minutes.
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