Broasted Bucket Of Chicken (12 Pc) Recipe
12 pieces of broasted chicken. Types of pieces vary; no substitutions; no exceptions.
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
- 1
Prepare the Chicken
Cut the whole chicken into 12 pieces: 2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces.
- 2
Marinate the Chicken
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly incorporated.
- 3
Add Chicken to Marinade
Place the chicken pieces into the buttermilk marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 4
Set Up for Cooking
When ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for 30 minutes. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully place the marinated chicken pieces in the hot oil, do not overcrowd the pot. Fry in batches for about 12-15 minutes until golden brown and the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- 7
Serve
Let the chicken rest for 5 minutes before serving. Enjoy your delicious broasted chicken with your choice of sides.