Crispy buttermilk chicken drumettes with Ranch dressing

Small:

Defrost fully. Preheat oven (FF) to 200 degrees and line a baking tray with baking paper. Empty the crumbs into the bag of chicken and shake well for a minute till the drumettes are well coated. Place the crumbed drumettes on the baking tray, spray or drizzle with oil and cook for 35-40 minutes or until the chicken is cooked and golden brown. Serve with Ranch dressing and slaw.

Free range chicken drumette (78%), panko breadcrumbs (wheat flour, salt, yeast, dextrose, water), plain flour (wheat), buttermilk (cream (milk), cultures), salt, garlic, smoky paprika, coriander ground, thyme, fennel ground, cumin ground, rosemary, black pepper, cayenne pepper, ranch dressing (5.5%) (creme fraiche (pasteurised cream (milk), cultures), mayonnaise (canola oil, whole egg, white vinegar, salt, sugar, dijon mustard, flavours, herbs and spices, lemon juice, spice extract, food acid (330), color (161b)), buttermilk (cream (milk), cultures), lemon juice, chives, fresh dill, garlic powder, salt, black pepper)