- 2 lbs Chicken or 8-12 drum legs
- 1 gallon Buttermilk (depending on the amount of chicken)
- Parsley for garnishing
Firecracker Marinade
- 10 oz Franks red hot
- ½ cup Soy sauce
- ¼ cup Worcestershire sauce
- ⅓ cup Apple cider vinegar
- ⅓ cup Chopped scallions
- 2 tbsp Garlic paste
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 2 tsp Cayenne pepper
Firecracker Dry Rub
- ¼ cup Brown sugar
- 2 tbsp Kosher salt
- 2 tbsp Smoked paprika
- 1 tbsp Black pepper
- 1 tbsp Chili powder
- 2 tsp Garlic powder