Spicy Buttermilk Fried Chicken Drumsticks

Ingredients:

• 16 chicken drumsticks (or a combination of drumsticks and thighs)
• 1 1/2 cups buttermilk
• 1 1/2 tablespoons Tabasco sauce
• 2 teaspoons salt
• 2 tablespoons black pepper (divided)
• 2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• Vegetable oil (for frying, about 3 cups)

Directions:

1. Preheat the warming drawer or oven to 200°F (95°C).
2. Pat the chicken drumsticks dry with paper towels.
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).
4. Remove the chicken from the buttermilk and allow any excess buttermilk to drip off.
5. In a shallow dish, combine the flour, additional 1 tablespoon of black pepper, and the cayenne pepper. Shake the chicken drumsticks in the seasoned flour until evenly coated, then place them on a rack while waiting for the oil to heat.
6. In a large, heavy saucepan, deep skillet, or sauté pan, heat about 3 cups of vegetable oil to approximately 365°F (185°C). Fry the chicken drumsticks in batches for about 10 minutes, turning once, until golden brown and cooked through. Use an instant-read food thermometer inserted into the thickest part of the largest drumstick to ensure the internal temperature reaches at least 165°F (74°C).
7. Remove the fried chicken drumsticks to paper towels to drain any excess oil.
8. Place the drained chicken on a baking sheet, cover loosely with foil, and keep warm in the warming drawer or oven while frying subsequent batches.
9. Serve the spicy buttermilk fried chicken drumsticks hot and enjoy the crispy, flavorful goodness!

Tip: In deep-frying, the food is completely immersed in the oil, while in pan-frying, the food is placed in enough oil to cover the bottom and sides. Three cups of oil will give you a depth of 1/2 inch in a deep 10-inch skillet, which is sufficient for pan-frying.