Growing up my Mom used to make the best fried chicken ever. I was constantly requesting it. Now, as an adult, I still love fried chicken but try my best not to eat too much "fried". So when I found this recipe for Firecracker Fried Chicken I knew I'd immediately fall for the fried drumstick all over again. And I was right. The first few times I made it exactly as the recipe dictated but then I thought I'd experiment with an oven version to avoid the whole frying in oil thing. It only took a couple of times of figuring a good oven temp and we had success. I have to admit the fry is always going to be the absolute best but this lends itself to a very yummy oven version too.
OVEN "FRIED" FIRECRACKER CHICKEN
8 - 10 chicken drumsticks
1/4 cup hot pepper sauce such as Louisanna Hot Sauce
1/3 cup flour
2 Tbsp. corn meal
1/2 tsp. salt
1 - 2 Tbsp. vegetable oil
At least one hour before cooking and up to 24 hours before, remove the skin from the chicken. Place drumsticks and hot sauce into a resealable plastic bag or into a glass baking dish with a cover. Refridgerate and let marinade, squishing around in the bag or stirring in the dish every once in a while. The longer it marinades the spicier the chicken will be.
Just before cooking preheat your oven to 400*F. Prepare the coating by mixing the flour, corn meal and salt in bowl or another plastic bag. Starting with 1 Tbsp., spread the oil onto a baking sheet adding just enough more to get it evenly spread over the sheet.
Add chicken to coating a couple at a time and cover with the coating in the bowl or shake in the bag. Place on baking sheet. Bake for 40 - 45 minutes until juices run clear. Remove with spatula to avoid the coating pulling off the chicken.
This post is linked up with Cooking Thursday hosted by Diary of a Stay at Home Mom