Buckets Recipe

Brine / Marinade

In a large bowl combine buttermilk and 2 tablespoons hot sauce. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or up to overnight. This tenderizes the meat and infuses flavor.

Prepare dredge

Whisk together the flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne in a large shallow dish or rimmed baking sheet. This dry mix creates a crisp, well-seasoned crust.

Egg wash

In a medium bowl whisk the eggs and whole milk until combined. This binds the flour to the chicken for a thicker crust.

Dredge and rest

Working one piece at a time, remove a chicken piece from the buttermilk, letting excess drip off. Dip into the egg wash, then press thoroughly into the flour mixture, coating all sides. For an extra-crispy crust double-dip: after the first flour coating, briefly return to the egg wash then back into the flour. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2 inches (roughly 2 cups for a medium pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily and brown slowly.

Fry chicken

Fry the chicken in batches so pieces are not crowded. Carefully lower 3–4 pieces into the hot oil skin-side down. Maintain oil temperature between 325–350°F (160–175°C) by adjusting heat. Fry bone-in pieces about 12–16 minutes, turning once halfway, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Larger breasts may need up to 18 minutes. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining pieces.

Finish

If desired, while hot, sprinkle a pinch of extra salt and a little smoked paprika over the pieces. Keep warm in a 200°F (95°C) oven if frying remaining batches.

In a small bowl whisk together mayonnaise, ketchup, Dijon mustard, apple cider vinegar, honey, hot sauce, paprika and salt until smooth. Taste and adjust seasoning — add more hot sauce for heat or more honey for sweetness. Refrigerate until ready to serve. Sauce keeps in the fridge for up to 5 days.

Cook fries

Prepare French fries according to package instructions or, for fresh fries, cut potatoes into sticks, rinse, dry, toss with a little oil and salt, and bake at 425°F (220°C) for 25–30 minutes turning once until golden and crisp. Keep warm.

Warm coleslaw and pickles

If using store-bought coleslaw, taste and adjust with a squeeze of lemon or a pinch of salt if needed. Arrange pickles and coleslaw portions ready to add into the bucket.

Assemble the bucket

Line a clean food-safe bucket or large serving bowl with parchment paper. Arrange a layer of fries, then place several pieces of fried chicken on top. Add scoops of coleslaw in a separate section of the bucket, tuck pickle slices around the rim and drizzle some of the signature sauce over the chicken or serve in a small container for dipping. Garnish with sliced green onions and lemon wedges alongside.

Serve

Serve hot with extra napkins and small bowls of sauce. Provide tongs for grabbing pieces from the bucket. Leftover chicken can be refrigerated and reheated in a 375°F (190°C) oven for 15–20 minutes to re-crisp.