Hot Drunken Thighs

6 Servings

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Hot Drunken Thighs Ingredients

2 Eggs -or-	1 c All-purpose flour
4 Egg yolks	1/4 ts Fresh ground white pepper
1/2 c Vodka	1 ts Salt
10 ds Hot-pepper sauce	1 c Seasoned bread crumbs or
1 1/2 ts Fresh ground white pepper	1 c PLAIN BREAD CRUMBS MIXED
1 ts Dry mustard	1/4 ts -each onion salt; garlic
12 Chicken thighs	Liquid hot-pepper sauce
2 qt Vegetable oil for frying

Instructions for Hot Drunken Thighs

Beat eggs or egg yolks in a large, shallow bowl. Gradually stir in vodka. Stir in 10 dashes liquid hot-pepper sauce, 1-1/2 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, 1/4 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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized