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2 1/2 pounds chicken wings
3/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup self-rising flour
Vegetable oil

Horseradish Sauce:
1 (8-ounce) carton sour cream
2 tablespoons milk
1 1/2 tablespoons prepared horseradish

Drummettes: Cut wings at joints; discard tips. Place chicken
in shallow dish. Combine buttermilk, salt and pepper; stir well.
Pour over chicken. Cover and let stand 20 minutes; turn once.
Drain. Dredge chicken in flour. Pour oil to depth of 2 inches
into a Dutch oven; heat to 325 degrees. Fry chicken 15 minutes or until
golden brown; turn once. Drain on paper towels. Serve with
Horseradish Sauce.

Horseradish Sauce: Combine all ingredients and stir well.

Yield: 3 dozen.

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