Make It Now: 

1. Preheat oven to 475°F.  Cover a rimmed sheet pan with foil. Place a wire baking rack on top and generously coat with cooking spray. 
2. Add the flour to a plate or shallow dish and lightly season with salt and pepper.  Beat the egg, milk, and a dash of salt and pepper together in another shallow dish.  Mix breadcrumbs, paprika, onion powder, 1 teaspoon salt, garlic, and 1/4 teaspoon pepper in the last shallow dish.  Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
3. Pat the drumsticks dry.  Dredge in the flour on all sides, and then in the egg mixture, letting the excess drip off.  Then press into the breading mixture until evenly coated on all sides.  Place the chicken on the prepared rack. Discard any remaining dredging mixtures.
4. Bake on the middle oven rack until golden brown and an instant-read thermometer (inserted into the thickest part of a drumstick without touching bone) registers 165°F, about 25-30 minutes. Turn halfway through the cooking time.
5. While the chicken bakes, mix together the Honey-Mustard Dipping Sauce in a small bowl and set in the fridge until ready to serve. 
6. Serve the warm drumsticks warm with the dipping sauce on the side.

Freeze For Later: After breading the drumsticks, carefully lay them in a single layer in a gallon-sized freezer bag or shallow container with lid. Use parchment paper to separate layers, if needed. Seal and freeze. (Note: The Honey-Mustard Sauce needs to be made fresh. We do not recommend freezing it.) 

Prepare From Frozen: Note: You’ll need the Honey-Mustard Sauce ingredients on hand. Thaw over night in the fridge. Preheat the oven to 475°F. Then, follow Steps 4-6.