16 Piece Family Special Recipe

Brine/Marinate

Rinse and pat dry the 16 chicken pieces. In a large bowl, combine 4 cups buttermilk with 1 tbs garlic powder, 1 tbs onion powder, 1 tbs paprika, 1 tsp cayenne, 1 tbs salt, and 1 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes the chicken and infuses flavor.

Prepare Coating

In a large shallow pan or bowl, whisk together 6 cups all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tbs garlic powder, 1 tbs onion powder, 1 tbs paprika, 1 tbs salt, and 1 tbs black pepper until evenly distributed.

Dredge Chicken

Remove chicken from buttermilk, allowing excess to drip off. Working in batches, thoroughly coat each piece in the seasoned flour mixture, pressing the flour onto the surface to form a thick crust. For extra crispness, double-dip: after the first dredge, return to buttermilk briefly (30 seconds) then dredge again in the flour mix. Place coated pieces on a wire rack for 15 minutes to set the crust.

Heat Oil and Fry

Fill a deep fryer or heavy-bottomed Dutch oven with vegetable oil to a depth of about 3 inches (approximately 4 cups or more as needed to fully submerge pieces). Heat the oil to 350°F (175°C). Fry the chicken in batches — do not overcrowd — for 12–16 minutes per batch depending on piece size, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F (163–175°C) by adjusting heat between batches. Transfer cooked chicken to a wire rack set over a rimmed baking sheet to drain and rest for 5 minutes before serving.

Finish

If you prefer a very crisp exterior similar to 'broasted' texture, you can finish each batch at 375°F (190°C) for 1–2 minutes once the internal temperature is reached. Keep finished pieces warm in a 200°F (95°C) oven on a rack while remaining batches cook.

Wash and scrub the 4 large russet potatoes. Cut each potato into two or more pieces so you end up with 8 broasted-style potato pieces (about 8 sizable wedges). Rinse the cut potatoes under cold water and pat dry thoroughly.

Toss the potato wedges with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika so they are evenly coated.

Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the potato wedges in batches for 8–12 minutes, until golden brown and fork-tender. Remove with a slotted spoon and drain on paper towels or a wire rack. For extra crispness, return to oil at 375°F (190°C) for 1–2 minutes then drain.

Season immediately with a little extra salt to taste and keep warm until serving.

If using store-bought or pre-made rolls, warm them in a 350°F (175°C) oven for 6–8 minutes until heated through. Brush with 2 tbs melted butter before serving.

If baking homemade rolls, bake according to your recipe, then brush with melted butter when they come out of the oven.

In a large mixing bowl, combine 6 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup grated carrots.

In a separate bowl, whisk together 1 cup mayonnaise, 3 tbs apple cider vinegar, 2 tbs granulated sugar, 1 tsp Dijon mustard, 1 tsp celery seed, 1 tsp salt, and 1 tsp black pepper until smooth and the sugar is dissolved.

Pour the dressing over the shredded vegetables and toss thoroughly to combine. Taste and adjust seasoning — add more salt, sugar, or vinegar to achieve a balanced sweet-tart flavor. Chill in the refrigerator for at least 1 hour before serving to let flavors meld. This yields approximately 1 quart of coleslaw.