8 Piece Family Special Recipe

Prep and Brine

Rinse chicken pieces and pat dry with paper towels. In a large bowl combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper, garlic powder, and onion powder. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight to tenderize and flavor.

Make Coating

In a large shallow dish or bowl whisk together flour, cornstarch, baking powder, paprika, cayenne (if using), dried thyme, dried oregano, seasoned salt, and remaining 1 tsp kosher salt. Mix thoroughly to ensure even distribution of spices.

Dredge Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere a thick coating. For extra crispness, double-dredge: after first dredge, dip briefly back into buttermilk and recoat with flour mixture. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (or enough to cover most of the pieces). Heat oil to 350°F (175°C). Use a thermometer — maintaining temperature is key; oil will drop when chicken is added.

Fry Chicken

Working in batches (do not overcrowd), carefully lower coated chicken pieces into hot oil. Fry until golden brown and internal temperature reaches 165°F (74°C) when checked at the thickest part, about 12–15 minutes for mixed pieces; adjust time for very large pieces. Turn pieces once for even color. Keep finished pieces on a wire rack over a baking sheet in a 200°F (95°C) oven to stay warm and crisp while remaining batches cook.

Finish

When all pieces are cooked, let rest 5 minutes, then serve hot with broasted potatoes, rolls, and coleslaw.

Prep Potatoes

Wash and peel potatoes (peeling optional). Cut each potato into 4 large wedges so you end up with 4 substantial "broasted" pieces total (or 4 whole medium potatoes halved lengthwise if preferred). Pat dry thoroughly.

Season

In a bowl toss potato pieces with kosher salt, black pepper, paprika, and garlic powder until evenly coated.

Fry Potatoes

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry potatoes in batches until golden brown and cooked through, about 8–10 minutes depending on size. Use a slotted spoon to transfer to a paper towel-lined tray, then immediately sprinkle a light additional pinch of salt to taste.

Keep Warm

Place finished potatoes on the wire rack in the oven with the chicken if serving immediately, to keep warm and crisp.

If using store-bought refrigerated or frozen rolls, warm according to package directions (generally 5–10 minutes at 350°F/175°C). If using fresh, brush each roll with melted butter and warm in a 350°F oven for 5–7 minutes until lightly golden. Serve warm.

Make Dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth and slightly thickened.

Combine

In a large bowl combine shredded green cabbage, shredded red cabbage, and grated carrot. Pour the dressing over the vegetables and toss thoroughly to coat.

Rest and Chill

For best flavor, refrigerate coleslaw at least 1 hour before serving to let flavors meld. Stir again before packing into a pint container and serving alongside the hot chicken.