|Flour||3⁄4 Cup (12 tbs), sifted|
|Chicken drumsticks||2 Dozen|
|Vegetable shortening||1 Tablespoon (For Pan Frying)|
In plastic or paper bag, combine flour, salt, paprika, and pepper.
Add drumsticks, a few at a time, and shake to coat.
Preheat vegetable shortening (1/4 inch deep) in large skillet over medium high heat.
Place drumsticks in skillet; allow enough room for browning. (Use 2 skillets, if necessary.)
Fry for 30 to 35 minutes or until tender; turn often to brown evenly.
Serve with sauces below.
Zippy Pineapple Sauce: In saucepan, combine 1 jar (12 ounces) pineapple preserves, 1/4 cup each prepared mustard and horseradish; heat.
Royal Red Sauce: In saucepan, combine 1/2 cup extra hot catsup and 6 tablespoons butter or margarine; heat just until blended.
Creamy Dill Sauce: Combine 1/2 cup sour cream, 1/4 cup mayonnaise, and 1/4 teaspoon dried dillweed.