Never Forget Chicken Recipe

Make the brine

In a large pot, combine 6 cups water, 1 cup kosher salt, 1/2 cup sugar, 1 tablespoon whole black peppercorns, 3 bay leaves, and 6 smashed garlic cloves. Bring just to a simmer to dissolve salt and sugar, then remove from heat and cool completely to room temperature. Chill in refrigerator until cold (about 1–2 hours) before using.

Brine the chicken

Place 10 chicken pieces in a large container or resealable bag. Pour the cooled brine over the chicken, ensuring pieces are submerged (use a plate to weigh down if needed). Refrigerate 6–12 hours (overnight is ideal).

Buttermilk soak

After brining, remove chicken and rinse briefly under cold water. Pat dry with paper towels. Combine 6 cups buttermilk with 2 tablespoons hot sauce (optional) in a bowl or container. Submerge chicken pieces in buttermilk, cover, and refrigerate 2–4 hours (minimum 2 hours) to tenderize and add flavor.

Prepare the dredge

In a large bowl, whisk together 6 cups all-purpose flour and 1 cup cornstarch. Stir in 4 teaspoons paprika, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 2 teaspoons salt, and 2 teaspoons freshly ground black pepper until evenly combined.

Set up breading station

In a shallow dish whisk 3 eggs with 1/2 cup milk. Place seasoned flour mixture in a separate wide tray. Remove chicken from buttermilk, letting excess drip back into bowl. Working one piece at a time, dredge chicken thoroughly in the flour mixture, then dip into the egg wash, then back into the flour for a double-coat. Press flour onto the skin and place on a wire rack. Repeat for all pieces. Let coated pieces rest 15–30 minutes in refrigerator to set the crust.

Heat the oil

In a heavy deep pot or deep fryer, pour neutral oil to a depth of at least 3 inches (approximately 2 liters for a large pot). Heat oil to 325°F (163°C) for the initial fry. Use a thermometer to maintain temperature.

First fry (blanch)

Fry chicken in batches, skin-side down first, without crowding the pot. Cook at 325°F for 6–8 minutes per batch until pale golden and internal temperature reaches about 150°F (66°C). Remove to a wire rack set over a baking sheet to drain and rest for 10 minutes.

Increase heat for crisping

Raise oil temperature to 360–375°F (182–190°C).

Second fry (crisp)

Return chicken to hot oil in batches and fry 2–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack; drain briefly.

While chicken rests briefly, season pieces with flaky finishing salt to taste (about 1 teaspoon total across all pieces). Sprinkle with chopped fresh parsley.

Serve the Never Forget Chicken hot with lemon wedges on the side for squeezing. For catering, arrange on trays lined with paper or parchment, keeping pieces single-layered so crust stays crisp. Provide napkins and serving tongs.