Fried Chicken Drumettes in Tangy Slaw

By glomcrae

Slaw recipe separate

Ingredients

• 5 dozen chicken drumettes
• Salt and pepper
• 1 quart buttermilk
• 1/4 cup Louisiana hot sauce
• 2 cups all-purpose flour
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons freshly ground pepper
• 1 gallon oil for frying

Preparation

Step 1

Wash drumettes and pat dry. Place drumettes in a large glass bowl and toss with salt and pepper. Mix buttermilk with hot sauce and pour over drumettes. Refrigerate for several hours or overnight. In a large bowl or paper bag, combine flour with salt, arlic powder, onion powder, and pepper. Mix well. Remove drumettes from buttermilk mixture and discard marinade. Working in batches, coat each piece with flour mixture, shaking off excess. Heat oil on top of the stove to 200 degrees. Gently place drumettes in hot oil and fry until golden brown on each side (about 7 to 10 minutes). Drain on paper towels.