Fried chicken legs in yogurt

Ingredients:

• 1 and 1/4 cups of sour milk or kefir
• 2 large eggs
• 1/4 cup + 2 tablespoons yellow mustard
• 8 chicken drumsticks (about 1 kg), with skin
• Vegetable oil, for frying
• 3 cups cornflakes, crumbled, 1 1/2 cups total crumbs (about 110 g)
• 1 cup flour
• 2 tsp dried thyme
• 1 teaspoon granulated garlic
• 1/4 cup honey

Preparation:

1. Preheat oven to 120°C.
2. In a large bowl, combine the sour milk, eggs, and 2 tablespoons of mustard. Add the chicken legs and toss to coat, then set aside.
3. Pour 1/2 inch of vegetable oil into a large cast-iron skillet and heat over medium heat until shimmering. Meanwhile, in a shallow baking dish, combine the crushed cornflakes, flour, thyme, granulated garlic, 1 tablespoon salt, and 1/4 teaspoon black pepper; set aside. In a small bowl, combine the honey with the remaining 1/4 cup mustard and set aside.
4. Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat thoroughly. Fry the chicken in two batches, turning once, until golden brown and crispy and an internal temperature of 165°F (insert a thermometer away from the bone), about 15 minutes. Reduce the heat if the chicken is browning too quickly.
5. Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep the finished chicken in a warm oven while you roast the second batch. Serve immediately with honey mustard.