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KFC BUCKET MEAL INSPIRED BY STRANGER THINGS

cook:

2 h

Picture for KFC Bucket Meal inspired by Stranger Things

14,632,345 views  Stranger Things returns this 4th of July, providing a double-whammy reason to fry up a batch of fried chicken, whip up a mess of biscuits, and mash up a friggin ton of potatoes. Celebrate our nation's independence day (and Netflix's most celebrated series) the way it was intended: with some deeply unhealthy food.

4 servings

US

original

metric

INGREDIENTS

for the Buttermilk Fried Chicken (Babish Style)

for the Buttermilk Fried Chicken (Babish Style)

Chicken

1 whole Chicken

of Buttermilk

16 oz of Buttermilk

Salt

⅔ tsp Salt

Thyme

½ tsp Thyme

Basil

½ tsp Basil

Oregano

⅓ tsp Oregano

Celery Salt

1 tsp Celery Salt

Black Pepper

1 tsp Black Pepper

Dried Mustard

1 tsp Dried Mustard

Paprika

4 tsp Paprika

Garlic Salt

2 tsp Garlic Salt

Ground Ginger

1 tsp Ground Ginger

White Pepper

3 tsp White Pepper

MSG

¾ tsp MSG

Kosher Salt

1 tsp Kosher Salt

of Corn Starch

½ cup of Corn Starch

All Purpose Flour

2 cups All Purpose Flour

Canola and Peanut oil, for frying

Canola and Peanut oil, for frying

For The Chicken Stock

For The Chicken Stock

Vegetable Oil

Vegetable Oil

Leftover Chicken Bones

Leftover Chicken Bones

Onion

Onion

Carrots

Carrots

Celery

Celery

Fresh Thyme

Fresh Thyme

Halved Head of Garlic

Halved Head of Garlic

cold Water

8 cups cold Water

For The Creamy Mashed Potatoes & Homemade Gravy

For The Creamy Mashed Potatoes & Homemade Gravy

tbsps Butter

6 tbsps Butter

All Purpose Flour

⅓ cup All Purpose Flour

Soy Sauce

Soy Sauce

Chicken Stock

3 cups Chicken Stock

FOR THE Mashed Potatoes

FOR THE Mashed Potatoes

Russet Potatoes

4 lbs Russet Potatoes

Unsalted Butter, cut into 1 inch pieces

1 stick Unsalted Butter, cut into 1 inch pieces

warm Milk

2 cups warm Milk

Kosher Salt

Kosher Salt

White Pepper

White Pepper

FOR THE Buttermilk Biscuits

FOR THE Buttermilk Biscuits

All Purpose Flour

15 ounces All Purpose Flour

Sugar

2 tbsp Sugar

Baking Powder

4 tsp Baking Powder

Baking Soda

½ tsp Baking Soda

Kosher Salt

½ tsp Kosher Salt

frozen Butter

2 sticks frozen Butter

Buttermilk

1 ¼ cups Buttermilk

DIRECTIONS

1.

For The Buttermilk Fried Chicken (Babish Style)

1.

Break down chicken into 8 pieces. Save wing and spine pieces for making chicken stock.

Chicken

1 whole Chicken

2.

Into a large food-safe bucket, add buttermilk and 12 herbs and spices along with an extra tablespoon of kosher salt and chicken pieces.

of Buttermilk

16 oz of Buttermilk

Salt

⅔ tsp Salt

Thyme

½ tsp Thyme

Basil

½ tsp Basil

Oregano

⅓ tsp Oregano

Celery Salt

1 tsp Celery Salt

Black Pepper

1 tsp Black Pepper

Dried Mustard

1 tsp Dried Mustard

Paprika

4 tsp Paprika

Garlic Salt

2 tsp Garlic Salt

Ground Ginger

1 tsp Ground Ginger

White Pepper

3 tsp White Pepper

MSG

¾ tsp MSG

Kosher Salt

1 tsp Kosher Salt

3.

Press chicken down into the buttermilk brine and give it a good mix until they are evenly coated and keep the bucket in the fridge for at least 6 hours and up to 24 hours. Take it out once or twice during its marinade time to give it good stir.

4.

In a wide casserole dish, add 12 herbs and spices, all purpose flour and corn starch, and whisk together.

Salt

⅔ tsp Salt

Thyme

½ tsp Thyme

Basil

½ tsp Basil

Oregano

⅓ tsp Oregano

Celery Salt

1 tsp Celery Salt

Black Pepper

1 tsp Black Pepper

Dried Mustard

1 tsp Dried Mustard

Paprika

4 tsp Paprika

Garlic Salt

2 tsp Garlic Salt

Ground Ginger

1 tsp Ground Ginger

White Pepper

3 tsp White Pepper

MSG

¾ tsp MSG

of Corn Starch

½ cup of Corn Starch

All Purpose Flour

2 cups All Purpose Flour

5.

Add a few tablespoons of marinade to the dredge, and mix it up with your fingers or a fork until creating tiny little bits of breading that are going to stick to the chicken.

6.

Bread all of the chicken at once and let those sit there for about 10 minutes.

7.

Heat canola and peanut oils to 400°F, frying for 6-9 minutes until golden brown and crisp. Dark meat should reach 175°F and white meat should register 165°F. Place on a wire rack and keep in a low temperature oven until all of the chicken has finished frying.

Canola and Peanut oil, for frying

Canola and Peanut oil, for frying

8.

Optional but you really should: Scoop up the brown, sloppy gold off the bottom of the pot and add it to the gravy.

9.

FOR THE Homemade Chicken Stock

1.

Add chicken bones and vegetables to a large saucepan with oil. Brown all of the pieces.

Vegetable Oil

Vegetable Oil

Leftover Chicken Bones

Leftover Chicken Bones

Onion

Onion

Carrots

Carrots

Celery

Celery

Fresh Thyme

Fresh Thyme

Halved Head of Garlic

Halved Head of Garlic

2.

Once the chicken has some color on it, deglaze the pot with cold water.

cold Water

8 cups cold Water

3.

Bring the whole thing to simmer lower heat until it reaches a bare simmer, and keep it there for about 4 hours.

4.

FOR THE Gravy for Mashed Potatoes

1.

In a small saucepan, melt butter until foaming and add all purpose flour, and whisk to cook for an additional minute.

tbsps Butter

6 tbsps Butter

All Purpose Flour

⅓ cup All Purpose Flour

2.

Slowly stream in chicken stock, and whisk constantly to prevent clumping.

Chicken Stock

3 cups Chicken Stock

3.

Add a good glug of soy sauce.

Soy Sauce

Soy Sauce

4.

Simmer for 3-4 minutes until it gets nice and thick. Taste for seasoning.

5.

FOR THE Creamy Mashed Potatoes

1.

Peel russet potatoes and chop into 1 inch cubes. Place into a pot of cold water.

Russet Potatoes

4 lbs Russet Potatoes

2.

Bring the pot to a boil. Once a boil is reached, cook for 12-16 minutes, or until the potatoes are cooked through.

3.

Rinse the potatoes with hot tap water.

4.

Place a few chunks of potato in a potato ricer and press them through. Repeat with remaining potatoes. Add unsalted butter at room temperature (cut into 1 inch pieces) warm milk, some kosher salt and white pepper.

Unsalted Butter, cut into 1 inch pieces

1 stick Unsalted Butter, cut into 1 inch pieces

warm Milk

2 cups warm Milk

Kosher Salt

Kosher Salt

White Pepper

White Pepper

5.

Mix together.

6.

FOR THE Buttermilk Biscuits

1.

Start by combining all-purpose flour, sugar, baking powder, baking soda, and kosher salt in a bowl. Whisk with a fork until homogeneous.

All Purpose Flour

15 ounces All Purpose Flour

Sugar

2 tbsp Sugar

Baking Powder

4 tsp Baking Powder

Baking Soda

½ tsp Baking Soda

Kosher Salt

½ tsp Kosher Salt

2.

By using the slightly larger holes on a cheese grater, grate frozen butter.

frozen Butter

2 sticks frozen Butter

3.

Add butter to the flour mixture, and mix around until all the pieces are coated.

4.

Add buttermilk to the mixture and give it a good stir.

Buttermilk

1 ¼ cups Buttermilk

5.

Remove the mixture from the bowl and continue to try to coax together into a sort of rectangle. Using a generously floured rolling pin, roll it out to a 16 by 9 inch rectangle and fold in thirds like a letter.Watch the episode above if you need help!

6.

Repeat this process five times.

7.

Place the dough on a parchment-lined baking sheet, cover in plastic wrap, and refrigerate for 30 minutes to firm up.

8.

Roll the dough out to a roughly 9x9 square-ish shape, and trim off the edges using a very sharp knife that was dusted in flour.

9.

Cut cleanly into 9 square biscuits.

10.

Place back on the parchment-lined baking sheet and brush with butter.

11.

Bake the biscuits at 400°F for 20-25 minutes.

12.

Cool on a wire rack for about 10 minutes before consumption.

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