Directions:

• Combine buttermilk and drumsticks in a large zip lock bag and seal, marinate for one hour (lay flat and turn over after 30 minutes.)
  1 cup low-fat buttermilk, 2 lbs chicken drumsticks
  
• Preheat oven to 450F
• For version one: combine ½ cup flour and seasonings in a large zip lock bag.  Take chicken out of the marinade bag.  Add one drumstick to the flour bag and shake till well coated.  Lightly shake off excess coating, place on a lightly sprayed parchment-lined baking sheet, and repeat with remaining drumsticks. 
  ½ cup Whole Wheat Flour or garbanzo flour , 1 teaspoon salt, ½ teaspoon cayenne pepper, ½ teaspoon ground white pepper, ¼ teaspoon ground cumin
  
• For version two:  combine ½ almond flour, 1 teaspoon salt, ½ teaspoon cayenne pepper, ½ teaspoon ground white pepper, ¼ teaspoon cumin in a large zip lock bag.  Add one drumstick to the flour bag and shake till well coated.  Lightly shake off excess coating, place on a lightly sprayed parchment-lined baking sheet, and repeat with remaining drumsticks.  You will likely need to make a second batch of seasoning to coat all the drumsticks. It's best to make two batches, though, so that the almond flour does become too clumpy while coating all the drumsticks.
  1 cup almond flour, 2 teaspoons salt, 1 teaspoon cayenne pepper, 1 teaspoon ground white pepper, ½ teaspoon ground cumin
  
• Lightly coat the chicken with cooking spray.  Bake at 450F for 35 minutes or until done, turning after 20 minutes.