Remove chicken legs from the container and pat dry with paper towels. Place on a wire rack and let dry for another 15 minutes in the ice box.

In a mixing bowl, add the flour, cornstarch, paprika, garlic powder, mustard, chili powder, and Kent Rollins’ Mesquite Seasoning and mix well. Pour contents into a large ziplock bag.

Preheat the oven to 450 degrees F.

In a small mixing bowl, add the buttermilk and egg. Whisk well until smooth.

Remove chicken from the ice box and make sure to dry again to get any excess moisture off with a paper towel. One at a time, dip each drumstick into the egg solution and then place in the flour mixture, covering well all over. Shake off any excess and place on a wire rack. Repeat until all the legs are coated and on the wire rack.

Let the chicken sit on the rack for at least 5 minutes. Place the rack on a foiled baking sheet and cook for 25 minutes, then baste with butter, flip and baste the other side, and continue to cook for another 20 minutes or until the internal temperature is 165 - 170 degrees F.

Remove from the oven and let drumsticks cool for about 3 to 4 minutes. Serve ‘em while they’re hot.