This is a fun chicken recipe that puts a little spice to the meal. Enjoy this with vegetables of your choice.

Makes 12 pops

12 chicken drummettes (about 2 pounds)
1 cup hot pepper sauce
vegetable oil
8 tablespoons butter
2 teaspoons plus 2 tablespoons cajun seasoning
3/4 cup all purpose flour

Cooking Tip: Season the chicken with a bit of salt or pepper for more flavor.

Directions

Stand a drummette on its wide end. While holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone this will make a plump “lollipop” of chicken at the bottom. Repeat with other 11 drummettes. Toss the lollipops in 1/2 cup of hot pepper sauce in a stainless steel, glass, or ceramic bowl.

Heat about 3 inches of oil in a deep, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. While the oil heats, melt the butter with the remaining 1/2 cup hot sauce and 2 teaspoons of the Cajun seasoning. Stir to blend well and set the mixture aside in a warm spot.

Line a large plate with paper towels. Whisk flour with the remaining 2 tablespoons Cajun seasoning. Working in small batches, toss lollipops in seasoned flour until completely coated. Fry until golden brown, about 7 minutes. Drain on prepared plate.

When all the lollipops are cooked, put them in a large bowl and toss with warm spiced butter. Serve lollipops warm or at room temperature.

[Source Food Network]