FIRECRACKER 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
1/3 cup all- purpose flour
2 Tbsp. yellow cornmeal
1/2 tsp. salt
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.