1 quart chopped jalapeño peppers
4-3/4 cups cayenne pepper
1-2/3 cups Worcetershire sauce
4-3/4 quarts chicken stock
1-2/3 quarts vinegar
3-1/4 cups vegetable oil
8 tablespoons black pepper
6-1/3 tablespoons fresh chopped garlic
40 pounds chicken drummettes
Vegetable oil for frying
how to prepare
Combine the first 8 ingredients to make the marinade and let sit for 15-20 minutes. Place the chicken drummettes in sealable plastic bags. Stir the marinade well and pour over the chicken. Seal and refrigerate for a minimum of 24 hours, preferably 48 hours.
Season flour with 1/2 cup Meat Magic to 1 gallon of flour. Make egg wash with 16 eggs to 1 gallon of milk.
Heat oil. Drain drummettes. Dredge with seasoned flour and drop into egg wash. Let soak a couple of minutes. Dredge in seasoned flour again and fry in hot oil until golden brown.
Copyright © 1994 by Paul Prudhomme