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.