10 Piece Box Recipe

Make brine

In a large pot or heatproof bowl, combine 8 cups water, kosher salt, granulated sugar, peppercorns, bay leaves, and smashed garlic. Stir until salt dissolves. Cool completely to room temperature (use ice to speed if needed).

Brine chicken

Submerge the 10 chicken pieces in the cooled brine. Cover and refrigerate for 1 to 4 hours (1 hour minimum for flavor; up to 4 hours avoids oversalting a small piece).

Pat dry

Remove chicken from brine, discard brine, and rinse briefly under cold water. Pat each piece thoroughly dry with paper towels. Let rest on a wire rack for 15 minutes to air-dry slightly (this helps the coating adhere).

Buttermilk soak

In a bowl, combine buttermilk, hot sauce, 1 tsp salt and 1 tsp pepper. Submerge the dried chicken pieces in the buttermilk mixture, cover, and refrigerate for 2 to 6 hours (overnight up to 12 hours is okay but 2–6 is ideal for crispness and flavor).

Prepare dry mix

In a large bowl or shallow pan, whisk together flour, cornstarch, paprika, onion powder, garlic powder, thyme, oregano, cayenne, baking powder, 2 tsp salt, and 1 tsp black pepper until evenly combined.

Dredge chicken

Remove a piece of chicken from the buttermilk, letting excess drip back into the bowl. Press and roll the piece into the dry mix, ensuring an even, thick coating. Shake off excess and place coated pieces on a wire rack. For an extra-crisp double-coat, return each coated piece briefly to the buttermilk, then re-dredge in the dry mix.

Rest before frying

Let coated pieces sit on the rack for 10–15 minutes to allow the coating to set; this helps prevent it from falling off when frying.

Heat oil

Pour neutral oil into a deep fryer, heavy Dutch oven, or deep pot to a depth of 3–4 inches (about 1.5–2 L). Heat oil to 325°F (163°C) for the initial fry. Use an instant-read thermometer to monitor temperature.

Initial fry (render & cook through)

Working in batches (do not overcrowd), lower chicken pieces gently into the oil. Fry at 325°F for 8–10 minutes, turning occasionally, until the coating is set and the internal temperature reaches about 145–150°F (63–66°C). Remove to a wire rack set over a sheet pan to drain.

Increase heat & finish fry

Raise oil temperature to 350–360°F (177–182°C). Return chicken to the oil in batches and fry for an additional 3–5 minutes until golden brown and crisp and internal temperature reaches 165°F (74°C). Remove to the wire rack to drain and rest for 5 minutes.

Optional butter and season

If using, brush each hot piece lightly with melted butter for sheen and flavor, then sprinkle with finishing or flaky sea salt to taste.

Arrange the 10-piece box: 10 pieces of fried chicken on a platter or box, optionally accompanied by dipping sauces (ranch, honey mustard, hot sauce) and pickles or a simple slaw. Serve hot.