Bucket Of Chicken - Mixed Recipe

Prepare brine

In a large container or bowl, dissolve 3 tbs kosher salt and 2 tbs granulated sugar into 6 cups cold water. Add smashed garlic cloves and 1 tsp whole black peppercorns. Submerge the chicken pieces in the brine. If using, add ice to keep the liquid cold. Refrigerate and brine for 2 to 4 hours (do not exceed 6 hours for best texture).

Rinse and rest

After brining, remove chicken pieces and rinse briefly under cold running water to remove excess salt on the surface. Pat each piece very dry with paper towels. Place on a wire rack and let rest 15–30 minutes to come closer to fridge temperature, which helps improve crust adhesion.

Prepare buttermilk soak

In a large bowl, whisk together 3 cups buttermilk and 2 tbs hot sauce (if using). Add the 3 eggs and whisk until combined. Submerge the patted-dry chicken pieces in the buttermilk-egg mixture. Cover and refrigerate for 1 to 4 hours (longer will tenderize further).

Mix dry breading

In a large shallow pan or bowl, combine 4 cups all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 2 tbs paprika, 2 tsp salt, 1 tbs onion powder, 1 tbs garlic powder, 1 tsp dried thyme, 1 tsp ground black pepper and 1 tsp cayenne (if using). Whisk thoroughly so the seasoning is distributed evenly.

Dredge the chicken

Working in batches, remove a chicken piece from the buttermilk soak, allowing excess to drip off for 5–10 seconds. Press and roll the piece in the seasoned flour mixture, coating thoroughly. For extra-crispy layered crust: return the floured piece to the buttermilk briefly (5–10 seconds), then press back into the flour again for a double-dredge. Place coated pieces on a wire rack to rest 10–15 minutes so the coating adheres.

Heat the oil

Pour about 3–4 cups of neutral oil into a deep, heavy pot or a deep-fryer to reach a 3–4 inch depth. Heat oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed. If you don't have a thermometer, test with a small piece of bread — it should brown to golden in about 45–60 seconds.

Fry in batches

Carefully lower 3–4 pieces (do not overcrowd) into the hot oil. Fry until the internal temperature reaches 165°F (74°C) for white meat or 175–180°F (79–82°C) for dark meat and the crust is deep golden brown, about 12–16 minutes depending on piece size. Turn pieces halfway through cooking for even color. Monitor oil temperature and let it return to 325–350°F between batches to avoid greasy crust.

Drain and rest

Using a slotted spoon or spider, transfer fried chicken to a wire rack set over a sheet pan lined with paper towels to drain. Sprinkle lightly with finishing salt if desired. Let rest 5 minutes — this lets juices redistribute and crust set.

Assemble bucket

Place the assorted fried pieces into a large food-safe bucket or covered container suitable for carry-out. Garnish with chopped fresh parsley and lemon wedges. Include vents if packing hot for carry-out and separate paper between layers if stacking to preserve crust crispness.

Safety & storage

Hold hot for service at 140°F (60°C) or above. For carry-out, deliver promptly. If storing leftovers, cool to room temperature no more than 2 hours after frying and refrigerate in shallow containers for up to 3–4 days. Reheat in a 375°F (190°C) oven until internal temperature reaches 165°F (74°C) and crust is re-crisped.