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Fried Chicken Bucket Recipe

American · Main course · 55 min total

Crispy, juicy fried chicken that tastes just like your favorite takeout, made at home in a bucket-sized batch perfect for sharing.

Ingredients

• 1 whole chicken (about 4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Vegetable oil, for frying

Instructions

1. Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight.
2. In a large shallow dish, whisk together flour, cornstarch, salt, paprika, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a wire rack and let rest 10 minutes.
4. Heat 2 inches of oil in a large Dutch oven or deep fryer to 350°F (175°C).
5. Fry chicken in batches, skin-side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
6. Transfer to a wire rack set over a baking sheet. Let rest 5 minutes before serving.

Tips

• For extra crunch, double-dredge: dip floured chicken back into buttermilk, then flour again.
• Keep fried chicken warm in a 200°F oven while frying remaining batches.
• Serve with honey, hot sauce, or coleslaw on the side.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes.

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