Fiery fried chicken

    Fiery fried chicken

    (233)
    33saves
    1hr15min


    225 people made this

    About this recipe: Frying the drumsticks seals in all of the juices, and the chilli sauce adds a nice kick. This is such an easy meal, and cheap too! I also use boneless, skinless chicken breast fillets in place of the drumsticks - the breasts take less cooking time. Enjoy!!

    Ingredients
    Serves: 4 

    • 8 chicken drumsticks
    • 4 tablespoons hot chilli sauce
    • 5 tablespoons plain flour
    • 2 tablespoons polenta
    • 1/2 teaspoon salt
    • 750ml vegetable oil for frying

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr15min 

    1. To Marinate: Remove skin from chicken and place drumsticks in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
    2. In another resealable plastic bag combine the flour, polenta and salt. Add chicken, seal bag and shake to coat.
    3. Heat oil in a large, deep frying pan to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
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    Reviews & ratings
    Average global rating:
    (233)

    Reviews in English (233)

    by
    129

    If you have trouble with the breading, it's best to make sure that your oil is very hot. I just got a deep fryer and find it is better to cook them in there. If the breading is still falling off make sure that when you pull the chicken from the hot sauce that you make sure it isn't dripping wet. Let it quit dripping if you have to. Then make sure the flour mixture coats the chicken very well. Oher than that, I don't know why the breading would fall off. next time you make it and kids have some, try cutting them up into strips. That's the way I have made them from day one. And I always marinate them overnight. The longer the better. Thanks for trying the recipe.  -  13 Oct 2001  (Review from Allrecipes US | Canada)

    by
    101

    I used boneless chicken breasts and cut them in half lengthwise for shorter cooking time. I marinated them 4 hours in a baggie with hot sauce, some cayenne pepper, season all salt and garlic powder. For the coating I made an egg wash with 2 eggs, half a cup of milk and a splash of hot sauce. In another bowl I mixed flour, cayenne pepper, salt and pepper. I cut the chicken in strips and coated them with flour, dipped them in egg wash next then flour again. In a frying pan I heated oil then fried them. They were fabulous. Will definitely be on my Fall list for football season finger food.  -  29 May 2006  (Review from Allrecipes US | Canada)

    by
    73

    Overall, great recipe, great flavor, relatively easy prep, the kids loved it. However, my coating was coming off in the oil during frying. I only turned it twice. Not sure what exactly went wrong with breading. If breading would have stayed on better, could have been 4-5stars. If you have any suggestions about the breading write back. Thanks!  -  08 Oct 2001  (Review from Allrecipes US | Canada)

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