Directions
Step 1: Heat the warming drawer or oven to 200 F.
Step 2: Pat the chicken with paper towels to dry.
Step 3: In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
Step 4: Remove the chicken from the buttermilk and let any excess buttermilk drip off.
Step 5: Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
Step 6: In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
A Hearty Delight: Steak with Garlic Mashed Potatoes, Amish-Style
Chocolate cake
Potato Tower: how to make it for maximum production
Very simple Turkish Cantik!
Express recipe: Delicious Flemish stew in just 30 minutes
Cheeseburger Tater Tot Casserole
Sun-dried tomatoes in oil: the recipe with tips and tricks for making them at home
While on the Beach with My Husband, a Woman Ran Up, Knelt, and Said His Name
