25 Piece Box Recipe

Trim any excess skin or fat from the chicken pieces and pat dry with paper towels. Place the 25 pieces in one or two large resealable bags or a large non-reactive container.

In a large bowl, whisk together 6 cups buttermilk, 3 tbs salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp onion powder and 2 tbs hot sauce (if using).

Pour the buttermilk mixture over the chicken pieces, ensuring they are fully submerged. Seal or cover and refrigerate for at least 6 hours, preferably overnight (8–12 hours) to tenderize and flavor the meat.

About 30 minutes before frying, remove the chicken from the refrigerator so it can come closer to room temperature; leave it in the marinade until ready to bread. Use a slotted spoon or tongs to transfer pieces when breading, letting excess marinade drip off.

While the chicken marinates (or 30–60 minutes before frying), prepare the breading. In a very large bowl or container, whisk together 6 cups all-purpose flour and 1 cup cornstarch until homogeneous.

Add 2 tbs paprika, 1 tbs smoked paprika (if using), 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground white pepper, 1 tsp cayenne (adjust for heat preference), 2 tbs fine sea salt and 2 tsp black pepper. Mix thoroughly so the spices are evenly distributed.

Set up a breading station: one tray for the dredging flour mix, one clean tray for the breaded chicken, and a plate or rack for resting before frying. For extra-crispy double coating, reserve about 1 cup of the flour mixture separately to use for a second dredge.

Working in batches to avoid crowding, remove a piece of chicken from the marinade and let excess drip off. Dredge thoroughly in the flour mixture, pressing the coating onto the chicken to adhere. For a double-coat: after the first dredge, briefly dip the piece back into a few spoonfuls of reserved buttermilk (or plain milk) then dredge again in the reserved flour mixture. Place coated pieces on the clean tray or wire rack. Repeat until all pieces are breaded.

Let the breaded chicken rest on a rack for 10–15 minutes so the coating sets; this helps prevent it from falling off when frying.

Pour enough neutral oil into a deep heavy pot or deep fryer so that pieces will be partially submerged and can be turned (about 2–3 inches of oil). For 25 pieces you will likely need to fry in multiple batches rather than all at once. Heat oil to 325°F (163°C) for the initial fry.

Fry the chicken in batches of 4–6 pieces (depending on pot size) so the oil temperature does not drop too much. For the initial cook, fry each batch for 8–10 minutes until the coating firms and the internal temperature reaches about 145–150°F (63–66°C). Turn pieces occasionally for even cooking. Maintain oil temperature around 300–325°F (149–163°C).

Remove pieces to a wire rack set over a baking sheet (not paper towel) and let rest for 8–10 minutes. This resting time lets the meat approach safe temperature without overbrowning.

Bring oil temperature up to 350–360°F (177–182°C) for the final crisping fry. Fry the rested pieces again in batches for 3–5 minutes until the exterior is golden brown and the internal temperature reads 165°F (74°C) when checked at the thickest part. Adjust time as necessary for size of piece.

Transfer finished pieces to a clean wire rack. If desired, brush lightly with 3 tbs melted butter and a drizzle of 0.25 cups neutral oil for extra sheen and flavor. Sprinkle with chopped parsley if using.

Arrange the 25-piece box with hot fried chicken on a sheet or in a large box, tuck lemon wedges around the chicken and include dipping sauces (about 3 cups total, divided into individual containers if serving).

Let the chicken rest 5 minutes before sealing the box to avoid heavy steam buildup; if transporting, allow the lid to be slightly vented to preserve the crust.

Serve immediately for best texture. Leftovers can be refrigerated up to 3 days and reheated in a 375°F (190°C) oven on a rack for 12–15 minutes until hot and crisp.