1. Whisk together buttermilk and hot sauce in a large bowl. Add chicken. Cover and chill 24 hours.

2. Combine flour and next 3 ingredients. Remove chicken from buttermilk mixture, discarding mixture. Dredge chicken in flour mixture, shaking off excess.

3. Preheat oven to 350°. Pour oil to depth of 1 inch into a large, deep skillet; heat to 325°. Fry drumsticks, in batches, 6 to 8 minutes or until lightly browned, turning occasionally. Transfer to a wire rack in a jelly-roll pan. Bake 15 minutes or until done.

Note: We tested with Tabasco Habanero Sauce.