- 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.