Recipe - Hot Drunken Thighs

2 Eggs or
4 Egg yolks
One half cup Vodka
10 ds Hotpepper sauce
1 One half teaspoon Fresh ground white pepper
1 teaspoon Dry mustard
12 Chicken thighs
2 qt Vegetable oil for frying
1 cup Allpurpose flour
One fourth teaspoon Fresh ground white pepper
1 teaspoon Salt
1 cup Seasoned bread crumbs or
1 cup PLAIN BREAD CRUMBS MIXED
WITH:
One fourth teaspoon each onion salt; garlic
powder & ground oregano
Liquid hotpepper sauce

Beat eggs or egg yolks in a large, shallow bowl. Gradually stir in vodka.
Stir in 10 dashes liquid hotpepper sauce, 1One half 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, One fourth 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, 24 at a time. Be careful not to add so many
that the oil temperature drops. Cook 1012 minutes or until meat near bone
is no longer pink. Drain on paper towels. Serve with liquid hotpepper
sauce, sherry pepper sauce or other hot sauce of your choice. Makes 6
servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.