2 pounds chicken drumsticks (about 8–10 pieces)
1 cup hot sauce (such as Cholula or your preferred brand)
1 tablespoon cayenne pepper
2 tablespoons Creole seasoning
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
Oil for deep frying (vegetable or peanut oil recommended)
Prepare the Marinade: In a large mixing bowl, combine the hot sauce with cayenne pepper and one tablespoon of Creole seasoning. Stir until the mixture is smooth and evenly blended. Place the chicken drumsticks into the bowl, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate deeply into the meat.
Season the Flour: In a separate bowl, mix the flour with garlic powder, onion powder, paprika, black pepper, salt, and the remaining tablespoon of Creole seasoning. This flour mixture will form the crispy coating, so ensure the spices are evenly distributed.
Coat the Chicken: Remove the marinated drumsticks from the refrigerator. One at a time, dredge each drumstick in the seasoned flour mixture, pressing the flour firmly onto the chicken to create a thick, even coating. For extra crunch, dip the drumstick back into the marinade and then dredge it again in the flour, creating a double layer.
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