12 Piece Family Special Recipe

Brine

In a large bowl or container combine 4 cups buttermilk, 1 tablespoon salt and 1 teaspoon black pepper. Submerge the 12 pieces of chicken, cover and refrigerate for 4–8 hours (or overnight). This tenderizes and seasons the chicken.

Prepare coating

In a large shallow pan or bowl whisk together 4 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 1 tsp cayenne (optional), 1 tsp dried oregano, 1 tsp dried thyme and 1 tbsp seasoned salt. In a separate bowl beat 2 eggs with 1/2 cup water to make the wet dip.

Dredge

Remove chicken from brine, allowing excess to drip off. Dip each piece first into the egg wash, then press thoroughly into the seasoned flour mixture, coating completely. For extra crispness double-dip: return to the egg wash then recoat with flour. Place breaded pieces on a wire rack for 15–20 minutes to set the crust.

Fry

Fill a deep heavy pot or deep fryer with vegetable oil, leaving a 3–4 inch headspace. Heat oil to 350°F (175°C). Fry chicken pieces in batches without crowding, 12–16 minutes per batch depending on piece size, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; lower slightly for larger pieces. Drain on a wire rack over a baking sheet for 5 minutes before serving.

Finish

If you want an extra broasted-style finish, place drained chicken under a 400°F (200°C) oven for 5 minutes to crisp further. Serve hot.

Preheat oven to 425°F (220°C). Toss potato wedges with 2 tablespoons olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, flipping once halfway, until golden and crisp. For extra crispness, finish under the broiler 1–2 minutes watching carefully.

If rolls are chilled, warm them in a 350°F (175°C) oven for 5–8 minutes wrapped in foil. Brush the tops with 2 tablespoons melted butter just before serving.

In a large bowl combine 6 cups shredded green cabbage, 1 cup shredded purple cabbage and 1 cup grated carrots. In a separate bowl whisk together 1 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tsp sugar, 1 tsp Dijon mustard, 3/4 tsp salt and 1/2 tsp black pepper. If the dressing is very thick, whisk in up to 2 tablespoons milk to reach desired creaminess. Pour dressing over vegetables and toss to combine. Chill at least 1 hour to let flavors meld. Stir before serving and adjust seasoning to taste.