2 Piece Box Recipe

Trim and brine/marinate

Pat the chicken pieces dry with paper towels. In a bowl combine buttermilk, hot sauce, and 1 tsp salt. Submerge the chicken in the mixture, cover and refrigerate for at least 2 hours or preferably overnight. This tenderizes and seasons the meat.

Bring to room temperature

Remove chicken from fridge 30 minutes before frying so it comes closer to room temperature for more even cooking.

Whisk together 1.5 cups flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using) in a shallow wide dish or rimmed baking sheet. This will be the main seasoned coating.

In a separate shallow bowl, whisk 0.5 cups flour with the egg and 0.75 cups cold water until smooth. The batter should be slightly thick but pourable; add a tablespoon more water if too thick.

Working one piece at a time, remove a chicken piece from the buttermilk, let excess drip off, then dredge lightly in the seasoned dry flour to get a thin layer. Dip it into the wet dredge, letting excess drip, then press it firmly into the seasoned dry flour again to build a thick, craggy crust. Place coated pieces on a wire rack and let rest for 10–15 minutes so the coating adheres.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1.5 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily without burning.

Fry the chicken pieces skin-side down first. Carefully lower each piece into the oil without crowding the pan (fry in a single layer). Maintain oil temperature around 325–350°F (163–175°C); adjust heat as needed. Fry for 10–12 minutes for thighs/drumsticks, 8–10 minutes for breasts, turning once halfway through so both sides brown evenly. Cook until crust is deep golden brown and internal temperature reaches 165°F (74°C) measured at the thickest part without touching bone.

Use tongs to transfer chicken to a wire rack set over a sheet pan to drain. Rest 5 minutes before packing into the box (this keeps crust crispy).

Place the two pieces of hot fried chicken into your box. Add a small roll or biscuit and 1/2 cup coleslaw on the side. Include dipping sauce in a small container. Serve immediately.