For the chicken:
For the coleslaw & to serve:
Preheat the oven to 200°C. Pat dry the chicken drumsticks. Put the flour in a bowl and season generously with salt and freshly ground pepper.
In another bowl, mix together the egg, milk, mustard and hot sauce. In a third bowl, combine the panko crumbs, thyme leaves, garlic powder, chilli flakes and smoked paprika. Dip the
drumsticks into the flour, then into the egg mix and then into the crumbs.
Put on a baking paper-lined baking tray. Spray with oil then bake for 35-40 minutes or until the crumbs are golden.
To make the coleslaw, while the chicken is cooking, in a large bowl combine the cabbage, carrot, spring onions, capers and parsley. Mix together 1/4 cup of the mayonnaise and the lemon zest
and juice and mix with the coleslaw ingredients just before serving.
To serve, mix together the remaining 1/2 cup mayonnaise and the chipotle hot sauce and serve alongside the drumsticks and coleslaw.