I soaked some chicken drumsticks in buttermilk overnight and then added some seasoning and threw them on the smoker.
I used Mesquite Traeger pellets and set my smoker to 300 and smoked the drumsticks until they reached an internal temperature of about 150.
I then dipped the drumsticks and covered them in Flamin Hot Cheetos and flash fried them to get a spicy, crunchy outer skin on the drumsticks.
Ingredients
- 8 chicken drumsticks
- 1 quart of buttermilk
- Kosher salt and pepper
- Cayenne pepper
- Traeger Chicken Rub
- 1/2 cup of flour
- 3 cups of Flamin Hot Crunchy Cheetos
Smoker Prepping Instructions
- Soak chicken drumsticks in buttermilk and place in fridge overnight
- Place on rack and season with kosher salt, black pepper, cayenne pepper and Traeger Chicken rub
Smoking Instructions
- Pre heat your smoker to 300 degrees
- Place chicken drumsticks in your smoker
- Once your chicken drumsticks reach 160 degrees, remove from smoker and let rest for at least 10 minutes
Frying Instructions
- Pre heat your fryer to 350 degrees
- Crush or blend Flamin Hot Crunchy Cheetos until they turn into coarse powder
- Add flour to your crushed Flamin Hot Crunchy Cheetos and mix
- One by one coat smoked drumsticks in buttermilk and then cover with Flamin Hot Crunchy Cheeto mix and place in fryer basket
- Fry Flamin Hot Crunchy Cheeto drumstick for 3 to 5 minutes
- Remove from heat and place on rack to cool before eating
Final Smoking Instructions
- Place wrapped boston butt on smoker at 225 degrees
- At 195 degrees internally check your boston butt for tenderness with a probe
- If you do not get any resistance when probing your boston butt, remove from smoker
- If you do get resistance when probing you boston butt, continue smoking and check for tenderness every 30 minutes
- Once your boston butt is tender, remove from smoker and let rest for at least 1 hour
