To keep your crumbed chicken drumsticks juicy, make sure to marinate them well in the spice mixture for at least 30 minutes before cooking. Cook them on low heat and monitor closely to avoid overcooking. This will help retain moisture and flavor.

If you don't have peri peri masala or alipoor roast masala, you can substitute with a mix of cayenne pepper and garlic powder for heat, or use your favorite spice blend. For the lemon juice, vinegar can be a good alternative, and if you want to avoid mayonnaise, you can use Greek yogurt for a similar creamy texture.

Yes, you can easily make this recipe gluten-free by substituting the cake flour with a gluten-free flour blend and using gluten-free breadcrumbs. Just ensure all other ingredients, like sauces and spices, are also gluten-free.

To store leftover crumbed chicken drumsticks, let them cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 3 days. For longer storage, you can freeze them for up to 2 months. Reheat in the oven to maintain crispiness.

Crumbed chicken drumsticks pair wonderfully with a variety of side dishes. Consider serving them with a fresh salad, coleslaw, or roasted vegetables. For a heartier meal, mashed potatoes or rice pilaf are great options to complement the flavors.