Preheat the oven to 375 degrees F. Place the egg and buttermilk in a bowl large enough to hold the chicken. Beat until well blended. Add the drumsticks and toss to thoroughly coat
with the buttermilk mixture.
Line a baking sheet with parchment paper. Spread the Cornflake crumbs on a wide plate. Mix in the chili powder, cumin, sage, salt and pepper. Coat one of the drumsticks
with the crumbs, gently pressing it on to help it adhere.
Set the drumstick on the baking sheet. Repeat with the remaining drumsticks. Bake the drumsticks for 40 minutes,
or until the chicken is cooked through.