Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and spray well with oil spray.

Place the chicken, eggs and mayonnaise into a large zip-top bag. Close the bag and shake well until chicken is fully combined.

In a separate large ziptop bag, add the cornflake crumbs or golden bread crumbs. Add the drumsticks three to four at a time. Close the bag, leaving some air in the bag, and shake well until the chicken is completely coated in the crumbs.

Remove the chicken from the bag and place it onto the prepared baking sheet. Continue with the remaining chicken. Spray the tops of the drumsticks liberally with oil spray.

Bake uncovered for about one hour, or until the chicken is crispy and cooked through.

While the chicken is baking, prepare the sauce. Whisk together the garlic, honey, soy sauce, ketchup and water until smooth. Place to the side until ready to serve.

Place the baby potatoes and carrots onto a baking sheet. Drizzle over the olive oil, onion soup mix, honey and black pepper. Mix well.

Bake uncovered at 375 degrees Fahrenheit for about one hour, or until the potatoes and carrots have softened and the edges are crisp.

Right before serving, drizzle the honey sauce over the crispy chicken.