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Spicy Mexicali Drumsticks or (drummettes and wings)


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1/3 cup buttermilk
1/4 teaspoon red pepper sauce
2/3 cup cornmeal
2 teaspoon taco seasoning mix
8 chicken drumsticks (about 1-3/4 LB)
2 teaspoon vegetable oil
Salsa, if desired

Heat oven to 400 degrees. Grease rectangular pan 13x9x2 inches.

Mix buttermilk and pepper sauce in medium bowl. Mix cornmeal and seasoning mix in large plastic bag.

Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture. Place in pan. Drizzle with oil.

Bake uncovered 40-45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with salsa.

Serves 4.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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