Kicked Up Chicken Drummettes with Blue Cheese Dipping Sauce (from Emeril)

Serves: 4

2 1/2 pounds chicken drummettes (about 20 pieces), rinsed and patted dry
1/2 cup hot red pepper sauce
1 teaspoon cracked black pepper
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon Original Essence
1 1/2 cups bleached all-purpose flour

Combine the chicken, pepper sauce, pepper, salt and 1/2 teaspoon Essence in a large, shallow, non-reactive container. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours. Pour enough of the oil to come halfway up the sides of a large, deep heavy pot or electric deep fryer and heat over high heat to 360 degrees. Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. Add the chicken pieces, toss to coat. Carefully add to the hot oil and deep fry, turning occasionally until golden brown or about 10 minutes. Using a slotted spoon, transfer to drain on paper towels. Sprinkle with the remaining 1/2 teaspoon Essence and serve immediately with the Blue Cheese Dipping Sauce.