Crispy Cheetos & Takis Coated Fried Chicken Drumsticks

Ingredients

• 4 pieces Chicken Drumsticks (about 1.5 lb total, skin on)
• 1 tsp Garlic Powder
• 1 tsp Salt
• 2 tbsp Honey (light, preferably raw)
• 1/4 cup Fresh Milk (whole milk works best)
• 1 cup Cheetos Cheese Puffs (crushed into fine crumbs)
• 1 cup Takis (crushed; choose the original spicy flavor)
• 1 large Egg (beaten)
• 1/2 cup All-Purpose Flour (for initial dredge)
• 2 cups Vegetable Oil (for deep‑pan frying; use a neutral oil with high smoke point)

Instructions

1. Prepare the Chicken

   Unwrap the drumsticks, pat them dry, and prick each piece all over with a fork to help the marinade penetrate.

   Time: PT5M

2. Marinate

   In a small bowl combine garlic powder, salt, honey, and fresh milk. Toss the drumsticks in the mixture, ensuring each piece is evenly coated. Let them rest for 10 minutes.

   Time: PT10M

3. Crush the Crunchy Coating

   Place the Cheetos and Takis in a shallow tray and crush them with a rolling pin or the bottom of a heavy pan until they form fine crumbs. Mix the two together.

   Time: PT3M

4. Set Up Dredging Stations

   In one bowl, beat the egg. In a second bowl, spread the flour. Keep the crushed Cheetos‑Takis mixture in a third shallow tray.

   Time: PT3M

5. First Coat – Flour

   Roll each marinated drumstick in the flour, shaking off any excess.

   Time: PT2M

6. Second Coat – Egg

   Dip the floured drumsticks into the beaten egg, ensuring full coverage.

   Time: PT2M

7. Third Coat – Crunchy Crumbs (First Layer)

   Press each drumstick into the crushed Cheetos‑Takis mixture, coating all sides. Pat gently to adhere.

   Time: PT3M

8. Optional Double Coating

   If desired, dip the already‑coated drumsticks back into the egg and then again into the crumb mixture for a thicker crust.

   Time: PT3M

9. Heat the Oil

   Pour vegetable oil into the frying pan to a depth of about 1/2 inch. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Drumsticks

    Carefully place the coated drumsticks in the hot oil. Fry 6‑8 minutes per side, turning once, until the coating is deep golden and the internal temperature reaches 165°F (74°C).

    Time: PT15M

    Temperature: 350°F

11. Drain and Serve

    Remove the drumsticks with tongs and place on the paper‑towel‑lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g