Making The KFC Bucket Meal At Home

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted for biscuits)
• 2 tsp Fine Sea Salt (for biscuits)
• 1 tsp Granulated Sugar (for biscuits)
• 1 cup Unsalted Butter (very cold, cubed for biscuits)
• 1 cup Buttermilk (for biscuits)
• 2 tbsp Melted Butter (optional brush for biscuits after baking)
• pinch Flaky Sea Salt (optional finishing salt for biscuits)
• 3 lb Russet Potatoes (peeled and cut into 1‑inch chunks)
• 1 cup Unsalted Butter (for mashed potatoes)
• 1 head Garlic (cut in half then quartered)
• 1/2 cup Heavy Cream
• 1 cup Whole Milk
• to taste Salt (for mashed potatoes)
• 4 tbsp Unsalted Butter (for gravy roux)
• 4 tbsp All-Purpose Flour (for gravy roux)
• 2 cup Chicken Stock (preferably homemade)
• 1 tbsp Mushroom Soup Powder
• 1 tsp Hondashi (Japanese Dashi Granules)
• 1 sprig Fresh Rosemary
• 3 sprigs Fresh Thyme
• 4 cup Green Cabbage (thinly sliced, about half a head)
• 1 Red Onion (thinly sliced)
• 2 Carrots (grated)
• 2 1/2 tsp Granulated Sugar
• 2 tbsp White Distilled Vinegar
• 3 tbsp Crème Fraîche
• 1/2 cup Mayonnaise
• 4 Chicken Drumsticks (bone‑in, skin‑on)
• 4 Chicken Thighs (small, bone‑in, skin‑on)
• 2 cup Buttermilk (for chicken brine)
• 1 tbsp Salt (for chicken brine)
• 1 1/2 tsp MSG (Monosodium Glutamate)
• 2 tsp Ground White Pepper
• 1 tbsp Sweet Paprika
• 1 tbsp Garlic Powder
• 3 cup All-Purpose Flour (for dredging)
• 2 tsp Freshly Ground Black Pepper
• 2 1/2 tbsp Kosher Salt
• 1 1/4 tbsp MSG
• 2 tbsp Ground White Pepper
• 1 tbsp Ginger Powder
• 2 tsp Celery Powder
• 1 tbsp Garlic Powder
• 2 tbsp Sweet Paprika
• 2 tsp Dried Oregano
• 2 tsp Dried Thyme
• 1 tbsp Mustard Powder
• enough for 2‑inch deep Vegetable Oil (Canola or Peanut) (for deep frying)

Instructions

1. Prepare Biscuit Dough

   In a food processor pulse 2 ½ cups (375 g) all‑purpose flour, 2 tsp fine sea salt, and 1 tsp granulated sugar. Add 1 cup (225 g) very cold cubed butter and pulse 6‑8 times until the mixture resembles pea‑size crumbs.

   Time: PT10M

2. Form Biscuit Dough

   Transfer the mixture to a large bowl, drizzle 1 cup (240 ml) buttermilk over it, and stir until a rough dough forms. Turn onto a lightly floured surface and gently knead just until it holds together.

   Time: PT5M

3. Laminate and Cut Biscuits

   Roll the dough into a ½‑inch thick rectangle. Fold the rectangle into thirds like a letter, turn 90°, and repeat the roll‑fold once more. Roll out a final time to ½‑inch thickness, then cut circles with a biscuit cutter. Place circles ½‑inch apart on a parchment‑lined baking sheet, brush tops with a little buttermilk, and bake at 425°F for 10‑15 minutes until golden.

   Time: PT15M

   Temperature: 425°F

4. Boil Potatoes for Mash

   Peel 3 lb (1.3 kg) russet potatoes and cut into 1‑inch chunks. Place in lightly salted water, bring to a boil, and cook until just fork‑tender, about 12‑15 minutes. Drain.

   Time: PT15M

5. Make Creamy Mash

   While potatoes are hot, run them through a potato ricer. In a saucepan melt 1 cup (227 g) butter, add a halved head of garlic (quartered), ½ cup (120 ml) heavy cream and 1 cup (240 ml) whole milk. Heat until just steaming, then remove from heat and let steep 5 minutes. Stir the hot liquid into the riced potatoes, adding more liquid if needed, until smooth and velvety. Season generously with salt.

   Time: PT10M

6. Prepare Gravy

   Melt 4 tbsp (56 g) butter in a medium saucepan over medium heat. Whisk in 4 tbsp (41 g) flour and cook, stirring constantly, for 30 seconds. Gradually whisk in 2 cups (480 ml) chicken stock, cooking until the mixture begins to thicken. Stir in 1 tbsp (12 g) mushroom soup powder and 1 tsp (4 g) hondashi. Remove from heat, add a sprig of rosemary and 3 sprigs of thyme, and let steep 10 minutes. Strain out herbs before serving.

   Time: PT10M

7. Assemble Coleslaw

   In a large bowl combine 4 cups thinly sliced green cabbage, 1 thinly sliced red onion, and 2 grated carrots. Add 2 ½ tsp (12 g) granulated sugar, salt and pepper to taste, 2 tbsp (20 g) white distilled vinegar, 3 tbsp (50 g) crème fraîche, and ½ cup (110 g) mayonnaise. Toss until evenly coated.

   Time: PT10M

8. Marinate Chicken

   In a large bowl whisk together 2 cups (475 ml) buttermilk, 1 tbsp (11 g) salt, 1 ½ tsp (8 g) MSG, 2 tsp (6 g) ground white pepper, 1 tbsp (6 g) sweet paprika, and 1 tbsp (12 g) garlic powder. Add 4 drumsticks and 4 bone‑in thigh pieces (and optional wings), toss to coat, and let sit at room temperature 5 minutes (or refrigerate overnight for deeper flavor).

   Time: PT5M

9. Prepare Dredge

   In another large bowl combine 3 cups (450 g) all‑purpose flour, 2 tsp (6 g) freshly ground black pepper, 2 ½ tbsp (28 g) kosher salt, 1 ¼ tbsp (18 g) MSG, 2 tbsp (18 g) ground white pepper, 1 tbsp (6 g) ginger powder, 2 tsp (5 g) celery powder, 1 tbsp (12 g) garlic powder, 2 tbsp (12 g) sweet paprika, 2 tsp (8 g) dried oregano, 2 tsp (1 g) dried thyme, and 1 tbsp (6 g) mustard powder. Whisk to combine.

   Time: PT5M

10. Dredge and Fry Chicken – First Batch

    Heat vegetable oil in a heavy‑bottom pot to 330°F (use a thermometer). Lightly drizzle a few tablespoons of the buttermilk‑marinade onto the flour dredge, toss to create tiny clumps, then coat each chicken piece, pressing the flour mixture onto the surface. Fry the first batch for 6‑8 minutes, turning once, until deep golden brown and internal temperature reaches 165°F.

    Time: PT8M

    Temperature: 330°F

11. Fry Remaining Chicken

    Repeat the dredging and frying process with the remaining pieces, again 6‑8 minutes per batch. Drain each batch on a wire rack set over a baking sheet.

    Time: PT8M

    Temperature: 330°F

12. Rest and Finish

    Let the fried chicken rest on the wire rack for 5 minutes to allow juices to redistribute. While it rests, keep biscuits warm in the oven (low heat) and give the gravy a quick stir.

    Time: PT5M

13. Assemble the Bucket Meal

    Arrange the fried chicken pieces, warm biscuits, creamy mashed potatoes, gravy, and coleslaw on a large serving platter or bucket. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

660

Protein

30 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g