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

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		Poultry	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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