Making The KFC Bucket Meal At Home | But Better

Add the flour, salt and sugar to the bowl of a food processor and pulse to incorporate.

Add the cold butter and pulse 6-8 times or until the butter becomes the size of peas.

Pour the flour mixture into a large bowl; and, while stirring constantly with a fork, gradually pour in the buttermilk. Mix until the buttermilk is just incorporated. Do not overmix.

Turn the dough out onto a clean work surface. Gently knead until the dough is rough, scraggly, and barely holds together.

Using a rolling pin, roll the dough into a ½” (12mm) thick rectangle. Fold the dough into thirds, like a letter, and then roll again to a ½” (12mm) thick rectangle. Repeat the letter-folding one more time and then roll the dough into a final ½” (12mm) thick rectangle.

Using a 3” (7.6cm) diameter circular biscuit cutter, cut as many biscuits from the dough as possible. Place the biscuits, at least ½” (1.5cm) apart, on the prepared baking sheets. Combine the dough scraps, gently knead together and roll into ½” (1.5cm) thick and cut more biscuits.

Brush the tops of the biscuits with buttermilk and bake in the oven for 10-15 minutes or until the biscuits are puffed, cooked through and golden brown on the tops and bottom.

Remove from the oven and brush with melted butter and garnish with flaky sea salt, if desired. Cool the biscuits on a cooling rack before serving.

Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the potatoes and cook until just fork tender. Drain and pass through a potato ricer while still hot, and add back into the pot or into a large bowl.

Set a medium saucepan over medium heat and add the butter, garlic, shallots, heavy cream and milk. Heat until the butter is completely melted and just before it reaches a boil. Turn off the heat and steep for 5 minutes.

Strain half of that liquid into the riced potatoes and mix until combined. Add more strained liquid as needed to reach a desired, velvety consistency. Season generously with salt, to taste.

Melt the butter in a medium saucepan over medium heat. Add the flour, and cook, whisking for 30 seconds until pale golden.

Add the chicken stock and whisk until smooth. Bring to a simmer and cook until the gravy thickens and coats the back of a spoon.

Stir in the mushroom seasoning, hondashi, and herbs. Turn off the heat and let it steep for 10 minutes. Remove the herbs before serving.

In a medium bowl add all the ingredients and toss to evenly coat. Refrigerate until ready to serve.

In a large bowl, whisk together all the ingredients, except for the chicken until evenly combined. Add the chicken and toss to coat. Cover with plastic wrap and marinate at room temperature for at least 5 minutes but ideally in the fridge overnight.

In a medium bowl, whisk together the flour and spices until evenly combined. Set aside.

Fill a 7-8 quart heavy bottomed pot just over halfway with vegetable oil. Heat to 330℉ (165℃). Set a cooling rack over a baking sheet and place next to the hot oil.

Drizzle a few tablespoons of the marinade into the flour mixture, and toss to create little balls of dredge. This will add great texture to your fried chicken.

In batches, remove the chicken from the marinade and add into the dredge, pressing firmly to adhere as much as possible. Place on a baking sheet and repeat with the remaining pieces of chicken.

In 2 to 3 batches, gently add the chicken to the hot oil, and fry for 6-8 minutes or until deeply golden brown and the chicken reaches an internal temperature of  165℉ (74℃). Remove and drain on the prepared cooling rack and repeat with the rest of your chicken.

Enjoy the fried chicken, in a bucket, with a side of mashed potatoes, gravy, slaw, and homemade baked biscuits.