Hoosier Chicken Wings, Drummies, & Thighs

Like Grandma Matthews made on the farm. In Honor of my older brother’s “Genes party” Born 1932, passed April 4, 2018. 

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  chicken legs
• 4  cups  lard
• 2  eggs (beaten)
• 1  cup flour
• 1  teaspoon cayenne pepper
• 1  teaspoon paprika
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. On a large plate, combine flour, cayenne pepper, paprika, and salt.
2. Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
3. 2 In a large saucepan, heat vegetable oil on medium heat.
4. 3 On a large plate, combine flour, cayenne pepper, paprika, and salt.
5. 4 Keep beaten eggs in a separate bowl.
6. 5 Take 1 chicken leg and cover it is flour mixture.
7. 6 Place the chicken leg in eggs and cover it in egg.
8. 7 Place the chicken leg back into the flour mixture and cover it again in flour.
9. 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
10. 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
11. 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
12. 11 Allow plenty of time to cool before serving.
13. 4 Keep beaten eggs in a separate bowl.
14. 5 Take 1 chicken leg and cover it is flour mixture.
15. 6 Place the chicken leg in eggs and cover it in egg.
16. 7 Place the chicken leg back into the flour mixture and cover it again in flour.
17. 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
18. 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
19. 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
20. 11 Allow plenty of time to cool before serving.