Mix all the ingredients for the broth and place them in a large pot. Add the chicken drumsticks and boil over medium-to-high heat for 30 minutes at about 90 °C. Remove the drumsticks and let them drain.
Place in one bowl the corn flakes (crushed by hand), the polenta, the Parmesan and the sumac. In a second bowl put the flour with salt and pepper, and in a third bowl place the beaten egg.
Coat each drumstick first in the flour, then in egg, and finally in the cornflake mixture.
Fry the drumsticks or bake in the oven (fan setting) at 200 °C for about 15 min until browned.
Mix together all the sauce ingredients.
Serve the drumsticks with mixed salad or French-fried potatoes, topped with the parmesan sauce.
Tip: You can use any cut of chicken you prefer for this recipe.
