Crunchy Oven-fried Chicken with Buttermilk Gravy

• 1 cup buttermilk, divided
• 2 tbsp Maille Dijon mustard
• 1 tbsp minced green onion
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1 tsp freshly ground black pepper
• 8 chicken drumsticks
• 2 cups cornflake cereal, crushed
• 1 cup grated Parmesan cheese
• 1 pkg Lipton Sidekicks Mashed Potatoes with Roasted Chicken Gravy

In a large bowl, whisk 3/4 cup (175 mL) buttermilk with mustard, onion, oil, garlic and pepper. Add drumsticks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 375� F (190� C). Place cereal and cheese in a plastic bag. Remove chicken from marinade and shake each drumstick in the crumbs until coated. Arrange on a lightly greased, foil-lined baking sheet. Bake for 40�45 minutes or until coating is golden brown and chicken is cooked through