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.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 4
Ingredients
- 8 chicken drumsticks, skin removed
- ¼ cup hot pepper sauce
- 1 quart vegetable oil for frying
- ⅓ cup all-purpose flour
- 2 tablespoons yellow cornmeal
- ½ teaspoon salt
Steps
- Gather all ingredients.
- 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.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
- Add the marinated drumsticks, seal the bag, and shake to coat.
- 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).
