Hot drunken thighs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs -or- | |
| 4 | Egg yolks | |
| ½ | cup | Vodka |
| 10 | dashes | Hot-pepper sauce |
| 1½ | teaspoon | Fresh ground white pepper |
| 1 | teaspoon | Dry mustard |
| 12 | Chicken thighs | |
| 2 | quarts | Vegetable oil for frying |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Fresh ground white pepper |
| 1 | teaspoon | Salt |
| 1 | cup | Seasoned bread crumbs or |
| 1 | cup | PLAIN BREAD CRUMBS MIXED WITH: each onion salt; garlic powder & ground oregano |
| Liquid hot-pepper sauce | ||
Directions
Beat eggs or egg yolks in a large, shallow bowl. Gradually stir in vodka.
Stir in 10 dashes liquid hot-pepper sauce, 1-½ tsp white pepper and mustard. Then add chicken thighs, rolling each several times to coat evenly. Let stand at least 30 minutes or up to 2 hours at room temperature, frequently spooning marinade over each thigh. In a deepfat fryer, heat oil to 350. Meanwhile, mix flour, ¼ tsp white pepper and salt. To fry, coat each thigh in flour mixture, then dip back in marinade, then coat in crumbs. Add thighs to hot oil, 2-4 at a time. Be careful not to add so many that the oil temperature drops. Cook 10-12 minutes or until meat near bone is no longer pink. Drain on paper towels. Serve with liquid hot-pepper sauce, sherry pepper sauce or other hot sauce of your choice. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .