Eight Piece Broasted Chicken Bucket Recipe
Equal parts white and dark meat. Please allow 20 to 30 minutes for a bucket order.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading
Frying
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Whisk until well mixed.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Breading the Chicken
- 3
Prepare the Breading
In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, additional salt, additional black pepper, and cayenne pepper.
- 4
Coat the Chicken
Remove chicken from the marinade and allow excess to drip off. Dredge each piece in the flour mixture until fully coated, shaking off excess flour.
Frying the Chicken
- 5
Heat the Oil
In a deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 7
Drain and Rest
Once cooked, remove chicken pieces and let them drain on paper towels. Allow to rest for at least 5 minutes before serving.
