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Place the drumsticks in a gallon-size zip-top bag and pour the buttermilk over the chicken. Seal tightly and make sure each drumstick is submerged in the buttermilk. Marinate for 1 hour at room temperature (if you’re in a hurry) or overnight in the refrigerator for the most tender results.
Preheat the oven to 425 and line a rimmed baking sheet with foil or parchment paper.
Stir the breadcrumbs, Parmesan, salt, pepper, mustard powder, and paprika together in a large bowl.
Remove each drumstick from the marinade, shaking gently to remove excess buttermilk, and roll in the breadcrumb coating to cover the chicken liberally and thoroughly.
Place the drumsticks on the prepared baking sheet and roast for 25 minutes or until the chicken’s juices run clear. Let rest for 5-10 minutes before serving.