FIRECRACKE­R FRIED CHICKEN

Better Homes & Gardens - Best of Summer Recipes - - The Best Fried Chicken -

prep 15 min­utes mar­i­nate 1 hour cook 25 min­utes

8 chicken drum­sticks (about 2 lb. to­tal),

skinned if de­sired

1 2- oz. bot­tle ( 1/4 cup) hot pep­per

sauce

1/3 cup all- pur­pose flour

2 Tbsp. yel­low corn­meal

1/2 tsp. salt

Veg­etable oil

1. Place chicken in a large re­seal­able plas­tic bag set in a shal­low dish. Pour hot pep­per sauce over chicken. Seal bag; turn to coat chicken. Mar­i­nate in the re­frig­er­a­tor for 1 to 24 hours, turn­ing bag oc­ca­sion­ally.

2. Drain chicken, dis­card­ing mari­nade. In an­other plas­tic bag com­bine flour, corn­meal, and salt. Add drum­sticks, a few at a time, shak­ing to coat.

3. Mean­while, in a 12- inch heavy skil­let heat 1/2 inch oil over medium- high heat to 350° F. Re­duce heat to medium. Care­fully add chicken to skil­let. Cook 25 to 30 min­utes or un­til chicken is done (at least 175° F), turn­ing oc­ca­sion­ally to brown evenly. Drain on pa­per tow­els. Makes 8 serv­ings.

per serv­ing 164 cal, 11 g fat (2 g sat. fat), 38 mg chol, 203 mg sodium, 5 g carb, 0 g fiber, 11 g pro.

DON’T OVERCROWD THE SKIL­LET. FRY THESE DRUM­STICKS IN TWO BATCHES FOR BEST RE­SULTS. KEEP THE FIRST BATCH WARM IN A 300°F OVEN WHILE THE SEC­OND BATCH IS COOK­ING.

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