8 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 buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Dredging Mixture
In a separate bowl, mix the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This will be used to coat the chicken.
- 3
Dredge the Chicken
Remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
- 4
- 5
Fry the Chicken
Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- 6
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Biscuit Preparation
- 7
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 8
Make the Biscuit Dough
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 9
Shape the Biscuits
Turn the dough onto a floured surface and gently knead it just until it comes together. Pat the dough into a 1-inch thick circle and cut out biscuits using a round cutter.
- 10
Bake the Biscuits
Place the biscuits on a baking sheet and bake in the preheated oven for 10-12 minutes or until golden brown.
- 11
Serve
Serve the fried chicken with the biscuits on the side, offering a complimentary biscuit for each piece of chicken.