Pan-Fried Parmesean Chicken Drummettes
Pan-Fried Parmesan Chicken Drummettes
  1. Mix parmesan, flour, cracker meal, garlic powder, salt, and cayenne in small paper bag.
  2. Place two drummettes in bag at a time and shake, coating each drummette well. Repeat with remaining drummettes, placing breaded pieces on rack.
  3. Pour oil to depth of about 1/2–inch into heavy skillet and heat.
  4. Test by tossing a pinch of breading mixture into skillet. When breading sizzles, fry the drummettes (in batches as necessary) for 12–15 minutes or until done, depending on size.
  5. Drain on paper towels and serve hot with comeback sauce for dipping. Refrigerate any remaining sauce for another use.
Comeback Sauce
  1. Whisk mayonnaise, olive oil, chili sauce, ketchup, and Worcestershire sauce in a bowl, mixing well.
  2. Mix in remaining sauce ingredients.
  3. Taste for seasoning and adjust to taste. If hotter sauce is desired, add hot sauce to taste.
  4. Cover and refrigerate up to 3 days.