Crunchy Chicken With Bones

3/4 cup cornmeal

1/4 cup whole wheat flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp Italian seasoning

1/4 tsp garlic powder

1/2 cup milk (or buttermilk)

pkg chicken drumsticks

Preheat oven to 400˚.  Set greased wire racks on a rimmed baking sheet.  (If you don't have wire racks, be sure to turn the drumsticks over half-way through the cooking time.)  Pour the milk into a large bowl, and combine the dry ingredients in another.  Roll each drumstick around in the milk, then in the dry mixture, enough to coat it.  Bake for about 50 minutes at 400˚ until they are golden brown.

Adapted from The Six O'Clock Scramble