Buck's Baked Bucket O' Chicken

:  This will get everyone buzzing at the table.


  • 1 Gallon Water
  • 1 1/2 Cups Bald Buck Seasoning
  • 1/2 Cup Brown Sugar
  • 4 Sprigs Rosemary
  • 4 Sprigs Thyme
  • 6 Bay Leaves
  • 4 tbsp Black Peppercorns
  • 1 Head Garlic, Halved
  • Zest of 1 Orange
  • 1/2 Gallon Ice Water
  • Canola Oil, for Frying
  • 2 Whole Chickens (3 1/2 lbs each), Cut Into 10 Pieces Each
  • 4 Cups All-Purpose Flour
  • 1/4 Cup Granulated Garlic
  • 1/4 Cup Onion Powder
  • 4 tbsp Bald Buck Seasoning
  • 1 tbsp Black Pepper 
  • 1 tbsp Paprika
  • 2 tbsp Cayenne
  • 1 Quart Buttermilk
  • Cooking Spray, for Greasing
  • Prepare Brine: In a medium stockpot, combine water, Bald Buck Seasoning, brown sugar, rosemary, thyme, bay leaves, peppercorns, garlic, and orange zest. Bring to a boil until sugar and salt dissolve.
  • Cool Brine: In a large container, add ice water. Pour hot brine over the ice water and stir until ice melts and brine cools.
  • Brine Chicken: Add chicken pieces to the brine. Weigh down with plates if necessary. Cover and refrigerate overnight.
  • Prepare Chicken: Remove chicken from brine, rinse, and pat dry. Let sit uncovered in the refrigerator on a rack for about 1 hour to dry the skin.
  • Prepare Coating: Mix flour, garlic, onion powder, Bald Buck Seasoning, pepper, paprika, and cayenne in a bowl. Divide between two bowls. In a separate bowl, season buttermilk with Bald Buck Seasoning and pepper.
  • Preheat Grill: Set the temperature to 450°F (500°F if possible). Preheat with a cast-iron pan with 1 1/2-inches of canola oil on the grill grates.
  • Coat Chicken: Spray a rack with cooking spray and place on a sheet tray. Dredge chicken in the first bowl of coating, dip into buttermilk, then in the second bowl of coating. Place on the prepared rack.
  • Bake Chicken: Insert a probe into a chicken piece, avoiding the bone. Bake chicken on the grill next to the oil until internal temperature reaches 150°F, 30-40 minutes.
  • Fry Chicken: Transfer chicken to preheated oil, frying 2-3 pieces at a time. Fry until the internal temperature reaches 165°F. Drain on a rack.
  • Season and Serve: Season each piece with Bald Buck Seasoning. Repeat with remaining chicken. Serve with sides or sauces.
  • Enjoy
Older Post
Newer Post

Featured collection

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Main menu

Shopping Cart

Your cart is currently empty.
Shop now