4 Piece Box Recipe

Trim and brine

Pat chicken thighs dry with paper towels. Trim excess fat and, if pieces are uneven, butterfly or lightly pound to even thickness (about 1/2 inch) so they cook evenly.

In a bowl or resealable container, combine buttermilk, 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Submerge the chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes and seasons the meat.

Prepare dry mix

In a shallow wide bowl or baking dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp paprika, 1/2 tsp smoked paprika or cayenne (if using), 1 tsp onion powder, 1/2 tsp dried oregano, 1 tsp ground pepper, and 1.25 tsp kosher salt until evenly combined.

Set up a dredging station: place the coated flour mix in one shallow dish. Remove each chicken thigh from the buttermilk, letting excess drip off, and place on a tray. For extra crispiness, dip each thigh back into the buttermilk briefly then press thoroughly into the flour mixture to form a thick, even coating. For a double coat: after first flouring, return briefly to the buttermilk (5-10 seconds) and then re-coat in the flour mix, pressing to adhere. Place breaded pieces on a wire rack and let rest 10–15 minutes to help the coating set.

Heat oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches (about 1 liter). Heat over medium-high to reach 175–180°C (350–355°F). Use a thermometer—maintain temperature between 170–180°C (340–355°F) while frying.

Fry in batches: Carefully lower 1–2 breaded thighs into the hot oil without overcrowding (do not exceed 1/3–1/2 of the pot full). Fry for 6–9 minutes, turning once halfway through, until the coating is deep golden brown and the internal temperature of the thickest part reaches 74°C (165°F). If using boneless thighs of the sizes listed, expect around 7–9 minutes per batch. Adjust time if pieces are thicker or thinner.

Remove fried thighs with a spider or slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep cooked pieces warm in a 95°C (200°F) oven on a tray while you finish remaining batches. Let rest 3–5 minutes before boxing to allow juices to redistribute and coating to set.

Warm the dinner rolls or biscuits in a 175°C (350°F) oven for 5–8 minutes until heated through and lightly golden. Toss coleslaw to combine dressing, or portion store-bought slaw into a small container.

Assemble the 4 Piece Box: place 4 fried chicken thighs in the box. Add a warm roll or biscuit, a portion (about 1 cup) of coleslaw, a small container of dipping sauce (about 4 tbsp), and pickle slices (about 2 per thigh). Seal or serve immediately. If packing for takeout, place sauce in a leakproof container and the roll in a paper bag to avoid sogginess.