Broasted Bucket Of Chicken (24 Pc) Recipe
24 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
Marinating and Cooking
- 1
Preparing the Marinade
In a large bowl, combine buttermilk and hot sauce. Mix well until fully combined.
- 2
Seasoning the Marinade
Add salt, black pepper, garlic powder, onion powder, and paprika to the marinade. Stir until all spices are well incorporated.
- 3
Marinating the Chicken
Submerge the chicken pieces in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight to enhance flavor.
- 4
Heating the Oil
In a deep fryer or large pot, heat oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
- 5
Frying the Chicken
Carefully place the marinated chicken pieces into the hot oil in batches. Fry the chicken for about 12-15 minutes or until the internal temperature reaches 165°F (75°C) and the coating is golden brown.
- 6
Draining the Chicken
Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.
- 7
Serving
Serve the broasted chicken warm, with your choice of dipping sauces, and enjoy your meal!