Chicken Bucket For Two Recipe

Marinate the chicken

Pat chicken pieces dry with paper towels. In a large bowl combine buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes and flavors the meat.

Prepare dredge

In a large shallow dish whisk together flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder and smoked paprika until evenly combined.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. One piece at a time, coat thoroughly in the flour mixture pressing the flour onto the skin to form a good crust. Place on a wire rack and let rest 10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a large heavy pot or deep fryer to reach about 3 inches depth (about 1 liter). Heat oil to 175°C (350°F). Use a thermometer to maintain temperature; work in batches so oil temperature stays stable.

Fry the chicken

Carefully lower chicken pieces into hot oil, skin side down, 3–4 pieces per batch depending on pot size. Fry for 12–15 minutes, turning once, until crust is deep golden brown and internal temperature reaches 74°C (165°F). Adjust time for larger pieces. Remove to a wire rack set over a baking sheet to drain and keep warm in a 100°C (200°F) oven if needed.

Finish and rest

When all batches are done, let chicken rest 5 minutes. Taste and sprinkle a light pinch of salt over pieces if desired.

Rinse and dry romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large bowl.

Toss the lettuce with 4 tbs Caesar dressing until leaves are evenly coated. Add grated Parmesan and croutons, squeeze lemon over the salad to taste, toss gently and transfer to a serving bowl.

Cook pasta

Bring a pot of salted water to a boil. Cook 1 cup elbow macaroni according to package directions until just tender (about 8–10 minutes). Drain and rinse under cold water until cool. Shake off excess water.

Mix salad

In a bowl combine mayonnaise, Dijon mustard, diced celery, diced red onion, sweet pickle relish, 1/2 tsp salt and 1/4 tsp black pepper. Add cooled pasta and toss until coated. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.

Spoon ketchup, honey mustard and BBQ sauce into small ramekins or dipping cups. Serve chilled or at room temperature alongside the chicken.

Scoop 1 cup vanilla ice cream into two bowls (about 1 cup per person). Drizzle 1 tbs hot fudge over each sundae, sprinkle with chopped nuts if using, and top each with a maraschino cherry. Serve immediately.

Chill the bottle of champagne thoroughly (ideally to 4–7°C / 39–45°F). Just before serving, open carefully by holding the cork and twisting the bottle. Pour two flutes and serve alongside the bucket.