Description
I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. Sometimes I use boneless, skinless chicken breast in place of the drumsticks–the breasts take less cooking time. Enjoy!
Ingredients
- 8 chicken drumsticks
- ¼ cup hot pepper sauce
- ⅓ cup all-purpose flour
- 2 tablespoons yellow cornmeal
- ½ teaspoon salt
- 3 cups vegetable oil for frying
Instructions
- Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken
- seal bag
- and refrigerate to marinate for at least 1 hour
- up to 24 hours. The longer the chicken marinates
- the spicier it will be.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Combine the flour
- cornmeal
- and salt in another resealable plastic bag. Add the drumsticks
- seal bag
- and shake to coat.
- Fry the chicken
- uncovered
- for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 4