16 Piece Bucket Recipe
Complimentary biscuits included according to bucket size.
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Ingredients
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Main Ingredients
Biscuits
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Flour Mixture
In another bowl, mix the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk together until well combined.
- 3
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dip each piece into the flour mixture, ensuring each piece is well coated. Shake off any excess flour and place the coated chicken on a wire rack.
- 4
Fry the Chicken
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches (do not overcrowd) and fry for about 12-15 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Biscuit Preparation
- 5
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 6
Make the Biscuit Dough
In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 7
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick round. Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- 8
Bake the Biscuits
Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top. Remove from the oven and let them cool slightly before serving.