Cream and white balsamic vinegar are used in this incredibly straightforward salad dressing. Any type of lush green goes well with it. Sunflower oil or any other pure oil is what I use. The flavor of olive oil is overpowering.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| 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
Instructions
- 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).
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 5 g |
| Sodium | 796 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
amazing
I used a little olive oil to rub over the legs then add salt, pepper and alittle herbs, instead of pepper sauce
Great recipe – crispy coating! No problems with coating falling off unless I was turning it too much. Hubby likes skin on so I left it. It wasn’t spicy at all, but maybe leaving the skin on was part of that? Will make again, but will add dry seasoning to the coating instead of marinating the chicken in sauce first. Thanks for the terrific recipe!
I made this with all drumsticks. I fried in vegetable oil for about 8-10 minutes per side to get them light golden brown. They were done perfectly. The coating was good and it made them crispy. Next time I would add a bit more seasoning to the flour than is called for in the recipe. I will definitely use this recipe again!
Tried this recipe as is and it came out amazing!! I used Cholula hot sauce because its our favorite and even my picky “I dont like hot sauce” LOVED it. This will be a regular in my home. Thanks so much for sharing!!
I did not remove the skins. Delicious, thank you.
I added white vinegar and black pepper with hot sauce when marinating.. in seasoning I also added garlic powder, paprika, red crush pepper flakes, cayenne pepper. before frying made a dip with egg yokes and milk.. came out amazingly delicious …
Better than my fav Popeyes!! I used Datil, Habanero and Cayenne pepper sauce as my marinade…Marinated for 12 hours and my chicken legs were spicy and fantastic…The Datil added an exotic flavor too…Thanks for the recipe…
Marinated for 6 hours and was not excited with flavor. Might be better with chicken breasts. Drumsticks need to cook too long for crust. I did like the addition of small amount of cornmeal.
This recipe turned out great! I used skin on thighs and drums. I was worried about some of the reviews that said it wasn’t spicy enough so I marinated my chicken for 24 hours in ground chili paste. It worked great! Just the right amount of spice. I had no problem with the breading falling off but I did refrigerate it after breading for about 25-30mins.
Love this chicken dish, ate it with rice and beans. Just a small note, I added a half teaspoon of Paul Prudhomme’s to the flour mix and it perked up the chicken in a very delicious way. Had a couple drumsticks left and ate them the next day as well. So Delish!
I made this as written, with the adjustment of servings. Since I was making it just for me. I thought it tasted pretty good. I marinated it for about 20hrs. Just enough time for the hot sauce to be part of the whole flavor of the chicken
We loved the breading, nice flavour and crispiness! Marinated in extra hot hot sauce for 24 hours and added a bit of cayenne to the breading, but there still wasn’t much spice to it. Will add more cayenne next time for sure! Deep fried in the deep fryer at 356 C for 15 minutes (as per my Google research) and they were perfect, 25 minutes seemed like way too long.
Strange concoction, with superb taste!!! Replaced corn meal with bread crumbs, ’cause I didn’t have any…YES GAWD!!! Served with the basic biscuit recipe I found on here, and the broccoli cheddar casserole, we’re talkin’ GOOD EATS!!! I’m eternally grateful to you OP!!
This chicken was amazing. My boyfriends family is fairly picky and they loved it! Super crispy skin and tender meat..made for a perfect dinner. The only thing I would say is I would add more hot sauce or let it marinate longer, because I didn’t get any heat when I made it.
made very little changes regarding the breading, other wise a great recipe. I will make this again!
Delicios. Easy to make. I did not make any changes.
Came out great
These were very good. I fried them in a deep fryer got very worried when they cooked very quickly and looked like they were going to burn. They were pretty dark but still very good. I don’t like hot food so I used Chicken wing sauce instead of hot sauce and I marinated it for about 3 hours it did not come out spicy. I will make this recipe again
I cooked this recipe the other night. My husband said it was the best chicken he has ever tasted. It taste so good.
It was just okay for me….