8 chicken drumsticks
1/4 cup hot pepper sauce
1 tablespoon soy sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil
Original recipe yield: 4 servings.
1 .To Marinate: Remove skin from chicken and place in a resalable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2 . In another resalable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3 .Heat oil in a large, deep heavy bottom frying pan to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.