• Ingredients for chicken drumsticks:
  • 1 bottle FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 8 chicken drumsticks
  • 300 millilitres buttermilk (or 250g yoghurt and 50ml milk)
  • 1 teaspoon baking powder
  • 300 grams plain flour
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • 3 tablespoons finely ground black pepper
  • 2 tablespoons salt
  • 1 tablespoon celery salt
  • 1 tablespoon mustard powder
  • Oil for deep frying
  • Ingredients for the maple chilli butter:
  • 50 millilitres FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 50 grams salted butter
  • 50 millilitres maple syrup


  1. To start, mix buttermilk (or yoghurt and milk) with 50ml FRANK'S RedHot® Original Cayenne Pepper Sauce
  2. Add half of the paprika, oregano, thyme, garlic powder, ginger, pepper, celery salt, plus all of the mustard powder
  3. Add the chicken legs and mix well & leave for at least 4 hours, preferably overnight.
  4. Bring maple syrup to a fast boil in a saucepan. Once it's started to thicken, remove from the heat & stir in butter. Once mixed, stir in FRANK'S RedHot® Original Cayenne Pepper Sauce
  5. Mix the flour with baking powder and the remaining herbs and spices.
  6. In a deep saucepan, heat the oil to 160°C. Add 3 pieces of chicken at a time and fry for 17 minutes. Drain on a rack and repeat until all chicken is cooked.
  7. Arrange on a plate and drizzle the butter all over.
  8. Serve your Frank's RedHot chicken legs with potatoes and a salad of your choice!