Hot drunken thighs

Yield: 6 Servings

Measure Ingredient
2 \N Eggs -or-
4 \N Egg yolks
½ cup Vodka
10 dashes Hot-pepper sauce
1½ teaspoon Fresh ground white pepper
1 teaspoon Dry mustard
12 \N 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
\N \N Liquid hot-pepper sauce

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, .

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