I tried this deep-fried chicken leg recipe a while ago, and 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 breasts in place of the drumsticks as they take less time to cook.
Ingredients
- chicken drumsticks: 8 piece (skin removed)
- hot pepper sauce: 0.25 cup
- quart vegetable oil for frying: 1 piece
- all-purpose flour: 0.33333 cup
- yellow cornmeal: 2 Tbsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Place chicken into a resealable plastic bag and pour in hot sauce. Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
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Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
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Combine flour, cornmeal, and salt in another resealable plastic bag. Add the marinated drumsticks, seal the bag, and shake to coat.
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Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
