8 Piece Fried Chicken Meal Recipe

Trim and brine

Pat the 8 chicken pieces dry with paper towels. Place in a large bowl or resealable bag. Whisk 3 cups buttermilk with 2 tbs kosher salt, 2 tsp ground black pepper and 1 tbs hot sauce (optional). Pour over chicken to fully submerge. Refrigerate at least 4 hours, ideally overnight, to tenderize and flavor the meat.

Bring to coating temperature

About 30–45 minutes before frying, remove chicken from refrigerator and let sit at cool room temperature for 20–30 minutes while you prepare the coating and heat the oil. Keep chicken covered.

Whisk together 3 cups all-purpose flour, 1 tbs cornstarch, 2 tsp sweet paprika, 1 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp cayenne pepper, 1 tsp baking powder, 1.5 tbs kosher salt and 1 tsp ground black pepper in a wide, shallow bowl or baking dish. Taste the mix (with a clean finger) and adjust salt or cayenne if you prefer more heat.

In a separate shallow bowl, whisk 2 large eggs with 1/2 cup whole milk until smooth. This will help the dry coating adhere and build up a thick crust.

Set up a dredging station: flour mix, egg wash, and a clean rack or tray for finished pieces. Remove a chicken piece from the buttermilk, letting the excess drip back into the bowl. First press the piece firmly into the seasoned flour to coat completely, then dip into the egg wash, then press again into the flour for a double-dredge (this builds a substantial crust). Place coated pieces on a wire rack and let rest 10–15 minutes; this helps the coating set and reduces loss in the oil.

Pour about 1.5 cups neutral oil into a heavy 10–12 inch skillet or Dutch oven so oil depth is about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour—bubbles should form immediately and float.

Fry the chicken in batches to avoid overcrowding (2–3 pieces per batch depending on pan size). Place pieces skin-side down gently into the oil. Maintain oil temperature between 325–350°F (160–175°C): if it drops slightly when adding chicken, let it come back up. Fry 12–15 minutes for smaller pieces (thighs/drumsticks) and 15–18 minutes for larger pieces (breast halves), turning once halfway so both sides brown evenly. Cook until crust is deep golden and internal temperature reaches 165°F (74°C) at the thickest part (check with an instant-read thermometer).

Use tongs to transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp. Season lightly with kosher salt immediately while still hot. Keep finished pieces warm in a 200°F (95°C) oven if necessary while frying remaining batches.

Mashed Potatoes

Place 2 lbs peeled and cubed russet potatoes in a pot and cover with cold water and 1 tsp salt. Bring to a boil and cook until potatoes are fork-tender, 12–15 minutes. Drain well. Return to pot off heat, add 4 tbs unsalted butter and 1/2 cup whole milk, mash until smooth. Season to taste with salt and pepper. Keep covered and warm.

Buttered Corn

Heat 2 cups frozen (or fresh) corn in a saucepan with 1 tbs butter over medium heat until heated through, about 4–5 minutes. Stir in 1 tsp honey (optional) and pinch of salt and pepper. Keep warm.

Coleslaw

In a bowl combine 8 oz coleslaw mix with 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp granulated sugar, and 1/2 tsp salt. Toss until evenly coated. Chill at least 15 minutes before serving to allow flavors to meld.

Baked Beans

Heat 2 cups canned baked beans in a small saucepan over medium-low heat until simmering, about 5–7 minutes. Stir occasionally. For more flavor, stir in 1 tbs brown sugar or a splash of molasses and 1 tsp mustard if desired.

Buttermilk Biscuits (store-bought reheating)

Bake or heat 6 store-bought buttermilk biscuits according to package directions until golden and fully heated through. Serve warm with butter.

Arrange 8 pieces of fried chicken on a platter or individual meal trays with three large sides of your choice (e.g., mashed potatoes, coleslaw, baked beans). Garnish with extra black pepper or a drizzle of hot sauce or honey if desired. Serve immediately while chicken is hot and crust is crisp.