Ingredients
12 chicken drumsticks
2 cups butter milk
½ cup franks red hot and 1/2 cup to toss the drumsticks in
2 cups potato starch ( sub corn start)
½ stick of unsalted butter
2 garlic cloves minced
Favorite seasoning (used bold citrus by Spanglish asadero)
Directions
Step 1
Start off by making the marinade, but first, season your drumsticks throughly with your favorite seasoning.
Step 2
Once nicely seasoned, place the chicken in large ziplock bag and add the buttermilk and half a cup of Frank’s red hot.
Step 3
Let marinate for 2 hours, preferably overnight.
Step 4
While the chicken is marinating and 20 min are remaining let’s make the sauce. In a sauce pan add the unsalted butter, 1/2 cup franks red hot, 2 minced garlic and let it simmer for 10 min. Consistently stir.
Step 5
Preheat your oil to 375 degrees, add in a large enough container, 2 cups of potato starch, now pick up one of the drumsticks, let the excess marinade drip and place in the potato starch. Coat really well.
Step 6
Don’t over crowd the pan or the deep fryer with to many drumsticks, I did 4 at a time, fry the drumsticks for 7 min then remove and place on a wire rack.
Step 7
Fry the rest of the drumsticks and then refry all for another 7 min.
Step 8
Once all your chicken is refried, toss in that delicious sauce.
Step 9
Serve along with celery and carrots with either ranch or blue cheese.
