Gusto TV Crunchy Smoked and Fried Buttermilk Drumsticks Recipe

Smoked and Fried Buttermilk Drumsticks Recipe

This smoked and fried buttermilk drumsticks recipe combines tender, smoky chicken with a golden, crunchy coating made from seasoned flour, thyme, paprika, and black pepper. Featured on License to Grill with host Rob Rainford, these flavourful chicken drumsticks are marinated in tangy buttermilk and hot sauce, infused with cherry wood smoke, and finished in a cast iron skillet for a satisfying barbecue dish perfect for family dinners, summer cookouts, and outdoor gatherings.

The Inspiration

Fried chicken is a beloved comfort food, celebrated for its crunchy exterior, juicy meat, and satisfying savoury flavour. From traditional Southern-style fried chicken to modern barbecue-inspired preparations, chicken drumsticks have long been a favourite for family gatherings, picnics, and casual celebrations.

On License to Grill, host Rob Rainford celebrates creative outdoor cooking by combining bold marinades, traditional grilling techniques, and flavourful finishing methods. His approach demonstrates how familiar ingredients can be transformed into exciting dishes by experimenting with different cooking styles.

Whether you’re planning a weekend barbecue, preparing a family-style dinner, or exploring a new twist on traditional fried chicken, these smoked and fried buttermilk drumsticks deliver an appealing combination of smoky richness, crispy texture, and comforting flavour.

Ingredients

3 cups of buttermilk
1 tablespoon of hot sauce (15ml)
3 lbs of chicken drumsticks
3 cups of cherry wood chips (750ml)
Flour Dredge
2 cups of all purpose flour (500ml)
1 tablespoon of dried thyme (15ml)
1 tablespoon of paprika (15ml)
1 tablespoon of ground black pepper (15ml)
6 tablespoons of bacon fat for frying (90ml)

Method

Rinse and pat the drumsticks dry. Place in a large plastic sealable bag. Add hot sauce and buttermilk and toss to ensure each piece of meat is well coated. Refrigerate for 3 hours. When they are ready to be removed, reserve the marinade for future use.
Place 1 cup of the wood chips in water to soak for 30 minutes. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the remaining 2 cups of dry wood chips. Fold the foil around the chips to create a well sealed package. Using a fork, poke several holes in both sides of the foil package.
Place the wood chip package directly on top of the heat source. Turn the grill burner under the wood package on high and wait for smoke. Leave the other burners off.
Oil the grill and place the drumsticks on the cool side of the grill. Smoke for 2 hours at 200 °F. For a more intense smoke flavour, make a second smoke package and switch them after 1 hour.
Heat the bacon fat in a cast iron skillet. Combine the thyme, paprika, pepper and flour in a bowl.
Dip the finished chicken in the reserved buttermilk marinade and then into the flour mixture. Fry the drumsticks in the bacon fat for about 10 minutes a side until golden brown. Do this 3 or 4 at a time in batches being careful not to overcrowd the pan.
Chicken can be served hot or cold.

Serving Suggestions

For a summer backyard gathering, pair the drumsticks with potato and watercress salad, tomato and basil salad, or freshly grilled vegetables. Grilled asparagus, sweet bell peppers, or zucchini are especially appealing because their natural flavours complement the delicate cherry wood smoke.

For a game-day gathering, arrange the crispy drumsticks on a large platter and offer a variety of dipping sauces. Honey mustard, barbecue sauce, ranch dressing, or a mildly spicy hot sauce can complement the savoury seasoning without overpowering the smoky character of the chicken. Pair the platter with roasted potato wedges, coleslaw, and grilled vegetables for a generous shared meal.

When entertaining guests, present the drumsticks on a large serving platter with fresh herbs and your favourite barbecue sides arranged nearby. Their golden exterior and appealing smoky aroma make them an inviting addition to the table.

Final Thoughts

This smoked and fried buttermilk drumsticks recipe is a delicious celebration of classic fried chicken, traditional barbecue smoking, and bold Southern-inspired flavours. Combining tender chicken drumsticks with tangy buttermilk, hot sauce, cherry wood smoke, and a seasoned flour coating creates a memorable dish with a satisfying balance of smoky richness and crispy texture.

Find more recipes from License to Grill here!