20 Piece Family Special Recipe

Prepare and brine

Trim any excess fat from the cut chicken pieces. In a large bowl or container, whisk together buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tbsp salt, 1/2 tbsp black pepper, and cayenne (if using). Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

Prepare dredge

In a very large shallow container or bowl, combine the all-purpose flour, cornstarch, baking powder, remaining garlic powder (1 tsp), remaining onion powder (1 tsp), remaining paprika (1 tsp), dried thyme, dried oregano, 1 tbsp salt, and 1/2 tbsp black pepper. Mix thoroughly so the seasoning is evenly distributed.

Dredge the chicken

Remove chicken from the buttermilk one piece at a time, letting excess drip back into the bowl. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a thick coating. Place coated pieces on a wire rack set over a sheet pan. Let rest 15–20 minutes to help the coating adhere.

Heat oil

Fill a large deep pot or commercial fryer with vegetable oil to reach about 3–4 inches depth (do not overfill). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; work in batches so the oil temperature doesn't drop too low.

Fry the chicken

Carefully lower chicken pieces into the hot oil, skin-side down first, in batches that do not overcrowd (about 4–6 pieces per batch depending on pot size). Fry at 350°F (175°C) until golden brown and internal temperature reaches 165°F (74°C) at the thickest part — typically 12–15 minutes per piece for smaller pieces and up to 18 minutes for larger thighs/breasts. Turn pieces gently halfway through for even browning.

Rest and keep warm

Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp. If making ahead, keep in a 200°F (95°C) oven on the rack so steam doesn't soften the crust while you finish remaining batches.

Prep potatoes

Wash and cut russet potatoes into 10 evenly sized wedges. Soak the wedges in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with paper towels.

Coat potatoes

Place the dried wedges in a large bowl. Toss with 1 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder until well coated. Shake off excess coating.

Fry potatoes

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry potato wedges in batches so they don't overcrowd, about 6–8 minutes per batch, until golden and crisp. Remove with a slotted spoon and place on a wire rack or paper towels. If desired, immediately season with a pinch more salt while hot.

Warm rolls

Place store-bought dinner rolls on a baking sheet. Brush tops lightly with melted butter. Warm in a preheated oven at 350°F (175°C) for 6–8 minutes until heated through and butter is absorbed. Keep covered with a clean towel to stay soft until serving.

Make slaw mixture

In a very large mixing bowl combine shredded green cabbage, shredded red cabbage, and shredded carrots. Toss to blend evenly.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, celery seed, 1 tbsp salt, and 1 tsp black pepper until smooth and sugar is dissolved.

Combine and chill

Pour the dressing over the shredded vegetables and toss thoroughly until all vegetables are evenly coated. Taste and adjust seasoning with additional salt or vinegar if desired. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. This yields about 1.5 quarts of coleslaw.

Arrange 20 pieces of broasted chicken, 10 broasted potato wedges, and 10 warmed rolls on a large platter or in individual containers. Serve the 1.5 quarts of chilled coleslaw in a bowl or divided containers. Offer lemon wedges and hot sauce on the side for optional finishing. Serve immediately while chicken and potatoes are hot and crisp.