Cornflake-Crusted Fried Chicken Drumettes

Most fried chicken isn’t classy but this hot appetizer is.

Ingredients

24 small chicken wing drumettes (about 3 pounds)

3 1/2 teaspoons kosher salt, divided, plus more to taste

1 1/2 teaspoons black pepper, divided

6 1/2 cups cornflake cereal (about 6 1/2 ounces), crushed

1 teaspoon garlic powder

1/2 cup all-purpose flour (about 2 1/8 ounces)

3 large eggs, beaten

Canola oil, for frying

1/2 cup honey

2 to 3 Calabrian chiles, finely chopped (2 to 3 teaspoons)

Directions

Cut each drumette around the circumference of the thinner end to separate the meat from the bone. Scrape and push the meat down to expose the bone and form a rounded knob. Transfer drumettes to a parchment paper–lined baking sheet; sprinkle evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Refrigerate drumettes, uncovered, until ready to use, up to 4 hours.

Stir together crushed cornflakes, garlic powder, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large, shallow bowl. Place flour in a second large, shallow bowl. Place beaten eggs in a third large, shallow bowl. Working in batches, dredge drumettes in flour, shaking off excess. Transfer to bowl with eggs, and turn to coat, letting excess egg drip off. Transfer to bowl with cornflake mixture, and toss to coat evenly, pressing crumbles into drumettes to adhere.

Pour oil in a large, straight-sided skillet to a depth of 1/2 inch; heat over medium-high to 350°F. Working in batches, fry drumettes, flipping often, until golden brown and a thermometer inserted in thickest portion registers 165°F, 6 to 8 minutes. Transfer to a wire rack set inside a baking sheet; let drain. Repeat process with remaining drumettes. Season with additional salt to taste. (Alternatively, you can bake the drumettes; see note above.)

Stir together honey and chiles in a small bowl until combined; season with salt to taste. Serve honey mixture with drumettes.