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!!
8 chicken drumsticks
4 tablespoons hot chilli sauce
5 tablespoons plain flour
2 tablespoons polenta
1/2 teaspoon salt
750ml vegetable oil for frying
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Method Prep:15min › Cook:30min › Extra time:30min › Ready in:1hr15min
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.
In another resealable plastic bag combine the flour, polenta and salt. Add chicken, seal bag and shake to coat.
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.