Ingredients 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)


direction 01 Heat the heating drawer or oven to 200 F. 02 Pat the chicken dry with paper towels. 03 In a large bowl, combine buttermilk, Tabasco sauce, salt and 1 tablespoon black pepper. Add the chicken thighs to the mixture and stir to combine. Cover with marinade and refrigerate for at least 1 hour (or up to 24 hours). 04 Remove chicken from buttermilk and drain excess buttermilk. 05 Mix the flour, another 1 tablespoon of black pepper and chili powder. Toss the drumsticks into the seasoned flour and place on a wire rack while the oil heats up. 06 In a large, heavy skillet or deep frying pan, heat at least 3 cups of oil to about 365 F. Fry the chicken thighs in batches, turning once, for about 10 minutes. To check doneness, use an instant-read food thermometer inserted into the thickest part of the largest leg, without touching the bone. The minimum safe temperature for poultry is 165 F. 07 Drain the chicken on paper towels.
08 Place the drained chicken on a baking sheet, cover lightly with foil, and place in the heating drawer or oven to keep warm while continuing to fry batches.
09 Serve and Enjoy!
tip
Frying involves submerging the food completely in the oil, whereas pan frying puts the food in enough oil to cover the bottom and sides, so it is necessary to turn the pieces over and fry both sides. Three cups of oil in a 10-inch deep pan will give you 1/2 inch of depth, enough for frying.
Enjoy !!