Rooster's Broasted Chicken Buckets Recipe
No Piece Substitutions. Available for take out only. Equal parts white and dark meat. Please allow 20 to 30 minutes for a bucket order.
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Ingredients
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Chicken
Marinade
Breading
Cooking
Method
Marinade Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- 2
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare Breading
- 3
Mix Breading Ingredients
In another bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper until well combined.
Cook Chicken
- 4
Heat Oil
In a deep fryer or large heavy pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Bread Chicken
Remove chicken pieces from buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it is fully coated.
- 6
Fry Chicken
Carefully place the breaded chicken pieces into the hot oil, working in batches if necessary. Fry for about 12-15 minutes or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Serve
- 8
Allow the chicken to rest for a few minutes before serving in take-out buckets. Enjoy your Rooster's Broasted Chicken!