5 Piece Box Recipe

Trim and Season

Pat the 5 bone-in chicken pieces dry with paper towels. Season lightly with 1.5 tsp kosher salt and 0.75 tsp black pepper, rubbing the seasonings into the skin and cavity surfaces.

Brine

In a mixing bowl or resealable plastic bag, combine 2 cups buttermilk, 1 tablespoon hot sauce, and 1/2 teaspoon granulated garlic. Submerge the seasoned chicken in the buttermilk mixture, cover or seal, and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

When ready to fry, remove chicken from the fridge and let sit at room temperature for 20–30 minutes while you prepare the coating and oil. Shake off excess buttermilk before dredging.

Mix Dry Coating

In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp baking powder, 1.5 tsp kosher salt, and 1 tsp black pepper until uniform.

Optional Egg Wash

If using the egg wash for a thicker, flakier crust, beat 2 large eggs with 2 tablespoons milk in a shallow bowl. After dredging in the dry mix once, dip each piece briefly into the egg wash, then dredge again in the dry mix to double-coat.

Place the prepared dry coating on one tray and leave a clean tray for finished dredged pieces. Dredge each piece of chicken thoroughly, pressing the coating into crevices so it adheres. Shake off excess and set coated pieces on a rack for 10–15 minutes to set; this helps the crust cling and prevents falling off in the oil.

Heat Oil

Pour about 1.5 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high to reach an oil temperature of 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily, it's ready.

Fry Chicken

Working in batches so the oil temperature doesn't drop too much, carefully add coated chicken pieces skin-side down. Fry for 12–16 minutes total per piece, turning once halfway through to brown evenly. Aim to maintain an oil temperature near 325–340°F for thorough cooking without burning the crust. For thicker pieces, use a thermometer to ensure internal temperature reaches 165°F (74°C) at the thickest part near the bone.

As pieces finish, transfer to a wire rack set over a baking sheet (not paper towels) to drain and keep crisp. Let rest for 5 minutes before finishing.

While still hot, sprinkle each piece lightly with finishing salt (about 1/8 tsp per piece) to taste. Serve the 5-piece box with lemon wedges and your choice of hot sauce or dipping sauce on the side. Allow the chicken to rest 3–5 minutes so juices redistribute; then pack or plate immediately to preserve crispness.

If preparing for takeaway, place a paper liner in the box and keep pieces separated if possible to avoid steam buildup. Include sauces in sealed containers.