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.
Prep Time::20 mins
Cook Time::25 mins
Additional Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
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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
Directions
Gather all ingredients.
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Place chicken into a resealable plastic bag and pour in hot sauce.
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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). Combine flour, cornmeal, and salt in another resealable plastic bag.
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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).
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Editor's Note:
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.