With a sharp paring knife, separate skin and tendons from bone at narrow end of drummettes. With fingers, push meat down to form a ball . . . lollipop! Marinate chicken in buttermilk and salt in a bowl and toss to coat. Cover and refrigerate for 1 hour.
In 400° oven, melt butter on a large baking sheet in oven. Take out and set aside.
Combine crumbs with remaining ingredients in large plastic bag. Lift chicken pieces out of buttermilk, and 3 at a time, drop into bag and shake to coat. Put lollipops on pan, meat end down. Bake until golden, 20–25 minutes.
Fun Fact: What’s a "drummette?" People used to use chicken wings mostly for soup making till somebody in Buffalo came up with a dandy recipe for “wings.” Now their popularity calls for "filet" of chicken wing, which is the larger, meatier part of the wing. Looks sort of like a drumstick, so now we have "drummettes."
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