Premium Buckets Recipe

Season

Pat the chicken pieces dry with paper towels. Sprinkle 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika over the chicken and rub evenly so every piece is lightly seasoned.

In a large bowl, whisk together 3 cups buttermilk, 2 tbs hot sauce (if using) and 1/2 tsp salt. Submerge the seasoned chicken in the marinade, cover and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

Prepare

When ready to cook, pour vegetable oil into a deep pot or fryer and heat to 175°C (350°F). Set a wire rack over a baking sheet to hold fried chicken.

In a large shallow dish, combine 4 cups flour, 1 cup cornstarch, 1 tsp baking powder, 2 tsp salt, 1 tsp black pepper, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne (if using). Whisk thoroughly to distribute spices.

Optional wet dredge: mix 1 cup flour, 1 cup water and 1/2 tsp salt until a smooth, slightly thick batter forms. This is for double-dipping to get an extra-crisp crust.

Remove chicken from marinade, allow excess to drip off. Dredge each piece in the dry flour mixture, pressing the flour onto the surface to coat well. For a thicker crust, dip into the wet dredge, then again into the dry flour to double-coat.

Working in batches so oil temperature remains steady, gently lower chicken pieces into the hot oil. Do not overcrowd the pot. Fry until golden brown and internal temperature reaches 74°C (165°F), about 12–16 minutes for medium pieces; larger pieces may take 18–22 minutes. Turn pieces as needed for even browning.

Use a slotted spoon or spider to transfer cooked chicken to the wire rack set over a baking sheet to drain. Keep warm in a 95°C (200°F) oven if cooking in multiple batches.

While the chicken fries (or once most batches are done), prepare the signature glaze. In a small saucepan over medium heat, melt 4 tbs butter. Add 4 tbs honey, 2 tbs hot sauce, 1 tbs soy sauce and 2 tsp minced garlic. Stir and simmer gently for 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Place freshly fried chicken in a large bowl (work batch by batch). Pour or brush the warm glaze over the hot chicken, tossing gently to coat evenly. The heat helps the glaze adhere while keeping crust crisp.

Arrange glazed chicken pieces in your Premium Bucket container. Sprinkle chopped parsley over the top and tuck lemon wedges along the sides. Serve immediately so the crust stays crisp.

Leftovers: store cooled chicken in an airtight container in the refrigerator up to 2 days. Reheat in a 190°C (375°F) oven for 10–12 minutes to restore crispness.