Firecracker Fried Chicken
chicken drumsticks, 16 wings cut in half or 8 thick breast slices
hot sauce (I love Pete's)
sprouted white wheat flour
sprouted yellow corn flour
lard or beef tallow for fying (I prefer beef tallow)
Place chicken in a resealable plastic bag. Pour hot sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.
Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
Heat lard or tallow in a large, deep skillet to medium high heat.
Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
Turn occasionally to brown evenly.