Ingredients
2
quarts oil for frying
1/2
cup Gold Medal™ all-purpose flour
1/4
teaspoon paprika
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
2
packages (1 lb each) chicken drummettes
1/4
cup butter
1/4
cup red pepper sauce
1/8
teaspoon black pepper
1/8
teaspoon garlic powder
Preparation
In deep fryer or 3-quart heavy saucepan, heat oil to 375°F.
In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in center. Drain on paper towels.
Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
In large bowl, toss chicken with butter mixture until completely coated.
