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  • 1 quart oil for frying
  • 3 pounds chicken drumettes
  • 2 (26 ounce) cans condensed tomato soup
  • 6 cups water
  • 2 green bell peppers, diced
  • 1 large Vidalia onion, diced


In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil.

In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.