You have to start this 1 day ahead.

4- 6 servings

1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk

In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste

Spread mixture all over chicken pieces
Cover and refrigerate overnight

1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings

In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers

Bake at 350 for 50 – 60 min until fork tender

HAWAIIAN DRUMSTICKS

3 tbsp. butter
8 chicken drumsticks
1/2 c. chopped green pepper
2 tbsp. dark brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. white vinegar
2 tbsp. ketchup
8 oz. crushed pineapple, undrained

In iron skillet melt butter, brown drumsticks lightly on all sides. Add onions and peppers. Cook 5 minutes. Cover and simmer 20 minutes or until drumsticks are tender.
Meanwhile, combine sugar, cornstarch and salt in bowl; add vinegar, ketchup and crushed pineapple. Stir to dissolve sugar and cornstarch. Add pineapple mixture to chicken and cook, stirring until sauce thickens and comes to boil. Serve and enjoy.

BACON ONION DRUMSTICKS

8 chicken drumsticks, rinsed and patted dry
1/4 c. Bacon Bits (imitation)
1/3 c. fine dry seasoned bread crumbs
1 1/2 tsp. instant minced onion
1 3/4 c. prepared Ranch Dressing
2 tbsp. butter, melted

Preheat oven to 400 degrees. Line a baking pan with aluminum foil. Set aside. Reserve 2 tablespoons bacon bits. On a sheet of waxed paper, combine bread crumbs, remaining bacon bits and onions. Brush drumsticks with 1/4 cup dressing; coat with crumb mixture. Place in pan. Drizzle with melted butter bake 30 minutes.
Place remaining dressing in small serving bowl; sprinkle with reserved bacon bits. Serve as a dip for drumsticks. Place drumsticks on serving platter

OVEN FRIED DRUMSTICKS WITH PIZZA DIP

1/3 c. fine dry bread crumbs
1 c. finely crushed corn chips
2/3 c. grated Parmesan cheese
1/4 c. minced parsley
1 tsp. garlic powder
2 tsp. salt
Pepper to taste
3 lbs. chicken drumsticks
1/2 c. butter, melted
Pizza Dip

Mix together bread crumbs, corn chips, cheese, parsley, garlic powder, salt and pepper. Dip chicken in melted butter, then roll in crumb mixture. Place in shallow pan and bake at 375 degrees for 55-60 minutes or until tender.

PIZZA DIP:

2 tbsp. oil
1 lg. garlic clove, diced
1 med. onion, diced
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato juice
2 tsp. sugar
1 tbsp. Italian seasoning, crushed
Hot pepper sauce, optional
Pepper

Heat oil in pan. Saute garlic and onion until tender. Stir in tomato paste, sauce and juice. Add sugar and Italian seasonings and season to taste with hot pepper sauce and pepper. Serve hot in bowl. Makes 2 1/2 cups.

Filipino “Adobo”-Style Chicken

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
1 cup water
3/4 cup soy sauce
3 tablespoons vegetable oil
Chopped scallions, for garnish
Cooked rice for side dish

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

Vegetable oil, for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
=== ON THE SIDE ===
Bleu cheese dressing
Celery sticks

Directions
1 Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely — an inch or so deep at least.
2 Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
3 Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried.
4 Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot.
5 Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
6 Serve with bleu cheese dressing and celery sticks on the side.