| 1. |
To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. |
| 2. |
In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat. |
| 3. |
Heat oil in a large, deep heavy bottom frying pan to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly. |
|
