Firecracker Fried Chicken
  • 8 chicken drumsticks, 16 wings cut in half or 8 thick breast slices
  • 1/4cup hot sauce (I love Pete's)
  • 1/3cup sprouted white wheat flour
  • 3 tablespoon sprouted yellow corn flour
  • 1/2teaspoon sea salt
  • 3cups lard or beef tallow for fying (I prefer beef tallow)
  1. 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.
  2. Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
  3. Heat lard or tallow in a large, deep skillet to medium high heat.
  4. Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
  5. Turn occasionally to brown evenly.