24 Piece Fried Chicken Recipe

Trim and season chicken

Rinse chicken pieces and pat dry with paper towels. Trim any excess skin or fat. Sprinkle 3 tablespoons kosher salt and 2 teaspoons coarse black pepper evenly over all pieces and rub lightly so seasoning adheres.

Make buttermilk brine

In a large container or two mixing bowls, combine 12 cups buttermilk, 2 tablespoons hot sauce (if using), 1 tablespoon garlic powder, and 1 teaspoon onion powder. Whisk to combine.

Submerge chicken in the buttermilk mixture. Cover and refrigerate for at least 8 hours and up to 24 hours. This tenderizes and flavors the meat. If using two containers, divide equally so all pieces are fully submerged.

In a very large bowl or clean cooler, whisk together 8 cups all-purpose flour and 1 cup cornstarch until evenly combined.

Add 3 tablespoons paprika, 1 tablespoon smoked paprika (or extra paprika), 2 tablespoons garlic powder, 1 tablespoon onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 teaspoons celery salt, 1 teaspoon cayenne pepper, 2 teaspoons black pepper, and 3 tablespoons kosher salt. Whisk thoroughly so the spices are evenly distributed.

Set the dry coating in an area near your frying station. You may split the coating into two shallow pans for easier dredging when working in batches.

About 30 minutes before frying, remove chicken from refrigerator and let sit at cool room temperature (no more than 30 minutes) while you heat oil. Prepare two large shallow pans: one with the dry coating mix and one for finished dredged pieces.

In a medium bowl, whisk 6 large eggs with 2 cups whole milk to make an egg wash. Have tongs ready.

Working in batches of 6–8 pieces (do not crowd), lift a piece of chicken from the buttermilk, letting excess drip back into the container — do not rinse. Place the piece into the flour mixture and press the coating onto the chicken so it adheres, turning to fully coat. Shake off excess flour.

Dip the floured piece into the egg wash, coating completely, then return it to the flour mixture for a second coat, pressing the flour into any exposed areas to create a thick, crunchy crust. Place dredged pieces on a wire rack set over a sheet pan. Repeat until all pieces are coated. If the coating gets clumpy, sift or stir to redistribute.

Let dredged chicken rest on the rack for 10–15 minutes to help the coating set before frying.

Heat 6 cups neutral oil in a large, deep heavy pot or Dutch oven to 325°F (163°C). Use a thermometer to monitor temperature. If you have a deep fryer, set to 325°F.

Fry the chicken in batches of 6 pieces, careful not to crowd the pot. Maintain oil temperature between 300–335°F (149–168°C). Lower pieces gently into the oil, fry uncovered. For mixed pieces (drumsticks/thighs/wings), expect 12–16 minutes for wings, 14–18 minutes for drumsticks, and 15–20 minutes for thighs; cook until internal temperature reaches 165°F (74°C) in the thickest part without touching bone.

If the coating browns too fast, reduce heat slightly. If the oil temperature drops below 300°F, increase heat and allow oil to recover before adding more chicken.

Using tongs, transfer fried pieces to a clean wire rack set over a sheet pan to drain and keep crisp. Do not stack pieces. Lightly season with a pinch of kosher salt immediately after frying, if desired.

Allow fried chicken to rest 5–10 minutes. For extra-crispy finish, increase oil to 360°F (182°C) and flash-fry each piece for 30–45 seconds before removing, but only after they are cooked through and rested briefly.

Once all batches are fried, let rest 5 minutes, then arrange on a platter or paper-lined tray. Serve hot with preferred sides (biscuits, coleslaw, mashed potatoes) and sauces (hot sauce, honey, gravy).

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a rack for 10–12 minutes to re-crisp.