• 16 chicken drumsticks (or a combination of drumsticks and thighs)

• 1 1/2 cups buttermilk

• 1 1/2 tablespoons Tabasco sauce

• 2 teaspoons salt

• 2 tablespoons black pepper (divided)

• 2 cups all-purpose flour

• 1 teaspoon cayenne pepper

• Vegetable oil (for frying, about 3 cups)

Making Instructions:

1- Preheat the oven or warming drawer to 200 degrees Fahrenheit.

2- To dry the chicken, pat it with paper towels.

3- Combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon black pepper in a large mixing basin. Toss the chicken legs in the mixture to coat them. Cover and marinate for at least 1 hour in the refrigerator (or up to 24 hours).

4- Remove the chicken from the buttermilk and drain any remaining liquid.

5- Combine the flour, 1 tablespoon black pepper, and the cayenne pepper in a mixing bowl. While waiting for the oil to heat up, dredge the chicken legs in the seasoned flour and set on a rack.

6- Heat at least 3 cups of oil to 365 F in a large, heavy saucepan, deep skillet, or sauté pan. Fry the chicken legs in batches, flipping once, for about 10 minutes. Use an instant-read food thermometer inserted in the thickest section of the largest drumstick, but not touching bone, to check for doneness. The safest temperature for fowl is 165 degrees Fahrenheit.

7- Place the chicken on a plate lined with paper towels to drain.

8- Place the drained chicken on a baking sheet, cover loosely with foil, and keep warm in the warming drawer or oven while frying the rest of the chicken.

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