Hot Drums

• 4 chicken drums, or 2-3 chicken thighs
• 1/4 cup flour
• 1/2 tsp sage, paprika, garlic salt, and baking powder
• black pepper to taste

Remove most of the skin from each drumstick. Oil chicken pieces and sprinkle with garlic salt. Place in large uncovered bowl. Refrigerate for about 30 min.




1. Prepare a small bowl of seasoned flour:
• 1/4 cup flour
• 1/2 tsp each of sage, paprika, garlic salt, and baking powder
• mix with fork




2. Every 20 min pull bowl of chicken out of refrigerator, sift 1 to 2 TBL of seasoned flour over chicken, turning pieces with tongs. Return floured chicken to refrigerator for another 20 min.
3. Repeat 3-4 times as desired. more light coatings of flour will make a thicker crust.




4. Heat several inches of oil in large, deep saucepan to 375 deg. F (use thermometer, don't guess). Fry 3-4 pieces at a time for 8 - 10 min, depending on size. Turn pieces frequently to avoid burned spots.







5. When done a pale golden brown, transfer to wire rack pan, or slotted broiler pan and place in 325 deg. F oven to finish cooking inside.
6. Heat chicken in oven for 20 - 30 min before serving.




7. Just before serving, baste chicken with hot sauce.




---

Hot Basting Sauce:




• 2 TBS butter or margarine
• 1/8 cup hot sauce (Frank's is best)
• 1 tsp brown sugar
• options: dash paprika + cayenne + garlic powder + salt
Melt slowly and stir ingredients together. Try not to burn the butter. (I place my saucepan on the stove burner over the oven vent and I don't even need to turn the burner on to melt the butter perfectly.)

---

Jul 2010