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- 4 lbs. chicken drumsticks
- 1 1/2 cup buttermilk
- 1/4 cup Texas Pete hot sauce, or more to taste
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1 Tbs. cayenne pepper
- 3 1/2 cups vegetable shortening
Rinse chicken with cold water and pat dry with paper towel. Mix together buttermilk and hot sauce; coat chicken and place in the refrigerator to soak for 10 hours. Mix flour with salt, pepper, garlic powder, and cayenne pepper. Pour flour mixture in paper bag and place chicken in bag. Hold the end of the bag closed and shake for three to five minutes.
Once drumsticks are well-coated, heat the vegetable shortening in a heavy skillet to 350º F (melted shortening should be enough to cover chicken halfway). Unless you have several skillets to fry chicken all at once, you’ll need to cook in batches. Cook for 10 to 15 minutes on each side, rolling the drumsticks with tongs every five minutes or so, or until only clear liquid comes out when you pierce the drumstick with a fork. If oil gets too hot, cut down a few degrees. Cooking time is approximately 35 to 40 minutes.