Bucket Of Chicken - Dark Recipe

Make brine

In a large pot, combine 2 liters water, kosher salt, granulated sugar, whole peppercorns, bay leaves and crushed garlic. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool to room temperature. Stir in ice to chill quickly.

Brine chicken

Place the dark chicken pieces in a nonreactive container or large zip-top bag. Pour the cooled brine over the chicken so pieces are fully submerged. Refrigerate for 4 hours (up to 8 hours) to season and tenderize.

Buttermilk soak

After brining, drain and rinse the chicken under cold water and pat dry thoroughly. Mix buttermilk with optional hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for 1–2 hours to help the coating adhere.

Remove the chicken from the buttermilk, letting excess drip off. Season each piece lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, rubbing into the skin and cavities.

Combine dry mix

In a large bowl or shallow pan big enough for pieces, whisk together 4 cups flour, 1/2 cup cornstarch, paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, ground black pepper, celery salt and optional white pepper until evenly distributed.

Dredge in dry mix

One piece at a time, shake off excess buttermilk and press the chicken into the dry mix so a thick coat adheres. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Prepare finishing dredge

Whisk together 1 cup flour, 1/4 cup cornstarch and 1 teaspoon baking powder. Add up to 1/2 cup cold water or club soda a little at a time to form a paste slightly thinner than pancake batter — it should cling to the dry-coated chicken but not run off completely.

Dip each previously dry-coated chicken piece into the wet dredge, ensuring full coverage, then immediately return to the wire rack. This double-coating yields a thicker, crispier crust.

Heat oil

Fill a deep fryer or large heavy pot with 2.5–3 liters oil, leaving room for bubbling. Heat oil to 175–180°C (347–356°F). Use a thermometer to maintain steady temperature.

Fry chicken

Working in batches to avoid overcrowding, carefully lower chicken pieces into the hot oil, skin-side down. Fry for 12–16 minutes per batch, turning once halfway through, until internal temperature reaches 74°C (165°F) near the bone and the crust is deep golden-brown and crisp. If pieces are large, finish in a 180°C (350°F) oven for 6–8 minutes to ensure doneness without over-browning.

Drain

Remove chicken with tongs or a spider and transfer to a wire rack set over a sheet pan to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute and crust to firm.

Arrange the cooked dark chicken pieces into a large bucket or tray for carry-out. Garnish with chopped fresh parsley and lemon wedges if desired. Include paper towels and vented lid for transport to keep crust crisp.

Serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 190°C (375°F) oven for 12–15 minutes to restore crispness.