Bucket Of Chicken - White Recipe

Prepare brine

In a large bowl or pot, dissolve kosher salt and sugar in 4 cups cold water. Add smashed garlic cloves, black peppercorns, and bay leaves. Add 2 cups of ice to chill the brine until it's near refrigerator temperature (about 40°F/4°C).

Brine chicken

Submerge the 10 chicken pieces in the chilled brine, cover, and refrigerate for 2 to 4 hours. This will season and help keep the chicken juicy. After brining, remove chicken from brine, rinse briefly under cold water, and pat thoroughly dry with paper towels.

Combine 4 cups buttermilk and optional 2 tsp hot sauce in a wide, shallow container. Place dried chicken pieces into the buttermilk, press to coat, cover, and refrigerate for 1 hour. The buttermilk helps tenderize and helps the flour adhere to the chicken.

Mix seasoned flour

In a large shallow pan or bowl, whisk together 6 cups all-purpose flour, 2 tsp salt, 1 tsp white pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, and 1 tsp MSG (if using) until evenly combined.

Dredge chicken

Working in batches, remove one piece of chicken from the buttermilk, allowing excess to drip back into the container. Press the chicken firmly into the seasoned flour, coating completely. For extra-crisp 'double crust' (optional), dip the floured piece back into the buttermilk briefly, then press into the flour a second time. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Heat oil

Pour 2.5 cups neutral frying oil into a deep heavy pot or Dutch oven to a depth that will allow pieces to be partially submerged but not overcrowd—about 2 inches depth. Heat oil over medium-high heat until it reaches 325–350°F (163–177°C). Use a cooking thermometer to monitor temperature. If oil gets too hot, reduce heat to maintain temperature.

Fry chicken (first fry)

Carefully add 3–4 pieces at a time (do not overcrowd) and fry at 325–330°F (163–166°C) for 8–10 minutes until coating is lightly golden but chicken is not fully cooked through. Remove with tongs and place on a wire rack set over a baking sheet. Maintain oil temperature between batches.

Rest between fries

Let the partially fried pieces rest for 8–12 minutes on the rack. This rest allows juices to redistribute and the crust to set so the second fry will be crispier.

Fry chicken (second fry)

Increase oil temperature to 350–360°F (177–182°C). Fry the rested pieces again, in batches, for 3–5 minutes until golden brown, crisp, and internal temperature reaches 165°F (74°C) (use an instant-read thermometer inserted into the thickest part without touching bone). Smaller pieces may finish faster; check frequently.

Drain and season

Transfer cooked chicken to a clean wire rack or paper-towel-lined tray to drain briefly. While still hot, sprinkle lightly with 1 tsp finishing salt, if desired. Let rest 3–5 minutes before packing.

Arrange the hot chicken in your carry-out bucket lined with parchment or waxed paper. Include lemon wedges if desired. Serve immediately for best texture. For holding during transport (if necessary), keep in a warm oven at 170–200°F (77–93°C) on a wire rack so crust remains crisp; avoid covering tightly which traps steam and softens crust.