Firecracker Fried Chicken

In this chicken recipe, adjust the heat to suit your family's taste. The longer the chicken chills in the hot pepper sauce, the hotter it gets.

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Yield: 8 drumsticks
Prep Time: 10 mins
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    chicken drumsticks (about 2 pounds total)
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    1  2  ounce bottle 
    hot pepper sauce (1/4 cup)
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    1/3  cup 
    all-purpose flour
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    2   tablespoons 
    yellow cornmeal
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    1/2  teaspoon 
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    Cooking oil (about 3 cups)

Remove and discard skin from drumsticks (optional). Place chicken in a plastic bag set in a shallow dish. Pour hot pepper sauce over chicken. Seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally.
Drain chicken, discarding marinade. In another plastic bag combine flour, cornmeal, and salt. Add chicken drumsticks, a few at a time, shaking to coat.
In a 12-inch skillet heat 1/2 inch of oil over medium heat until a bread cube dropped into the oil sizzles. Carefully add chicken to the skillet. Cook, uncovered, over medium heat for 25 to 30 minutes, turning occasionally to brown evenly, until chicken is tender and no longer pink. Drain on paper towels. Transfer chicken to a serving platter. Makes 8 drumsticks.
Nutrition information
Per Serving: cal. (kcal) 164, Fat, total (g) 11, chol. (mg) 38, sat. fat (g) 2, carb. (g) 5, fiber (g) 0, pro. (g) 11, vit. A (RE) 20.6, vit. C (mg) 1.77, sodium (mg) 203, calcium (mg) 0, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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