In a bowl, combine the chicken with the buttermilk. Refrigerate for 6 hours or overnight. Drain the chicken. Keep the buttermilk in the bowl and whisk in the egg. Set aside.
Preheat the oil, setting the deep fryer to 170 °C (325 °F). Line a baking sheet with paper towels.
In a bowl, combine all the ingredients. Set aside.
Toss the drumsticks in the seasoned flour. Dip in the buttermilk mixture and in the flour again. Set aside on a plate. Fry 5 to 6 drumsticks at a time for about 12 minutes or until a thermometer inserted in the centre of the drumstick reads 82 °C (180 °F). Drain on the baking sheet. Let cool for 5 minutes before serving.
Serve with coleslaw.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.