15 Piece Box Recipe

Rinse the 15 chicken pieces and pat dry. In a large nonreactive container or pot, combine 8 cups cold water, 3 tbs kosher salt, 2 tbs granulated sugar, 1 tbs whole black peppercorns and 2 bay leaves. Stir until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 2 hours. Do not brine longer than 2 hours for pieces of this size to avoid overly soft texture.

After brining, remove chicken and rinse briefly under cold water. Pat thoroughly dry with paper towels. Transfer to a rack and let sit 15 minutes to come toward refrigerator temperature.

In a large bowl whisk 4 cups buttermilk, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp salt until blended.

Place the dried chicken pieces into the buttermilk mixture, ensuring each piece is submerged or well coated. Cover and refrigerate 2 to 4 hours (minimum 2 hours) to tenderize and add flavor.

In a large shallow dish or bowl combine 4 cups all-purpose flour, 1 cup cornstarch, 2 tbs paprika, 1 tbs smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried oregano, 2 tsp ground black pepper, 1 tsp cayenne pepper and 2 tbs salt. Whisk thoroughly to evenly distribute spices.

In a second shallow bowl beat 3 eggs with 3 tbs milk to make an egg wash. (If you prefer a single-dip method, you can skip the egg wash; the buttermilk alone will help the coating stick.)

Set up a workstation: buttermilk bowl with chicken, egg wash, and dry coating bowl. Working in batches of 3–4 pieces, remove a piece from the buttermilk, letting excess drip off.

For a crispier double-dip: dredge the piece in the seasoned flour mixture, tap off excess, dip into the egg wash, then dredge again in the flour mixture, pressing lightly so the flour adheres. For single-dip, dredge directly from buttermilk into the flour once.

Place coated pieces on a wire rack set over a sheet tray. Let rest 10–15 minutes to help the crust set; this reduces coating loss during frying.

Pour oil into a heavy deep skillet or dutch oven to a depth of about 1.5–2 inches (about 2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and brown within 30–45 seconds.

Fry the chicken in batches (do not overcrowd) 3–4 pieces at a time. Maintain oil temperature between 325–350°F (163–175°C). Fry bone-in pieces about 12–15 minutes, turning occasionally, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Thighs and larger pieces may need up to 18 minutes—adjust as needed.

Use tongs to transfer fried chicken to a wire rack set over a baking sheet. Sprinkle lightly with 1 tsp kosher salt while still hot. Allow to rest 5 minutes between batches to return oil to temperature.

When all pieces are fried and rested, arrange the 15-piece box on a platter or box with lemon wedges and optional chopped parsley for garnish.

Serve hot with preferred sides or dipping sauces. Leftover chicken can be kept in a low oven (200°F/95°C) on a rack for up to 30 minutes to keep warm without sogginess.