PICNIC FRIED CHICKEN DRUMSTICKS

What kind of Southerner would I be if I didn’t include a classic fried chicken recipe in this cookbook? This recipe gets an extra-crunchy coating so these chicken legs will stay nice and crisp even at a picnic.

12 chicken legs

2 tablespoons hot pepper sauce

3 cups buttermilk

1 cup all-purpose flour

2 large eggs, beaten

2 cups crushed cornflakes

2 teaspoons Cajun seasoning

1 teaspoon salt

1 teaspoon ground black pepper

Peanut oil, for frying

Cooking spray

Place the chicken legs in a large ziptop bag or large container. Pour the hot pepper sauce and buttermilk into the bag. Seal the bag, and refrigerate for at least 2 hours or overnight.

Place the flour in a shallow dish and the eggs in another shallow dish. In a third shallow dish stir together the corn flakes, Cajun seasoning, salt, and pepper.

Preheat the oven to 350 degrees, and heat the peanut oil in a heavy pot to 350 degrees. Place a wire rack over a large baking sheet, and spray the rack with cooking spray.

Remove the chicken legs from the buttermilk. Roll each one in the flour, and then the egg, and then the cornflake mixture. Fry the chicken in three batches for 3 to 4 minutes per side. Place the fried chicken on the rack, and bake it for 20 minutes.

MAKES 6 SERVINGS.

TIP: Frying the chicken in batches keeps the oil from cooling down too much.