Bulk Fried Chicken Recipe

Trim and Brine

Pat chicken pieces dry with paper towels. Trim excess fat or skin if desired. Using a fork or small knife, pierce the thickest part of each piece a few times to allow marinade penetration.

In a large bowl or container, combine 4 cups buttermilk, 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and 2 teaspoons hot sauce (if using). Stir to combine.

Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 18 hours. Longer gives juicier, more flavorful chicken.

About 30 minutes before frying, remove the marinated chicken from the refrigerator and let it sit at cool room temperature for 20–30 minutes while you prepare the flour and oil.

In a very large shallow pan or baking sheet, whisk together 6 cups all-purpose flour and 1 cup cornstarch until blended.

Add the spices to the flour: 3 tablespoons sweet paprika, 1 tablespoon smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon ground white pepper, 2 teaspoons celery salt, 1 teaspoon ground mustard, 1 teaspoon granulated sugar, 2 tablespoons kosher salt, and 2 teaspoons black pepper. Whisk thoroughly so the mixture is uniform.

Set up a breading station: one large bowl for the seasoned flour, one shallow bowl for the wet dip (optional), and a wire rack or clean baking sheet to rest breaded pieces. If using double-dip (extra-crispy), beat 1 egg with 1 cup cold water or club soda and 1 cup flour to form a batter-like wet dip; adjust to a slightly thick but pourable consistency and add 1 teaspoon hot sauce if desired.

Remove chicken pieces from the buttermilk, letting excess drip off but keeping them wet. Dredge each piece thoroughly in the seasoned flour, pressing the flour into the surface to form a thick coating. For double-dip: after the first flour dredge, dip into the wet batter, then dredge again in the flour. Place breaded pieces on the wire rack and let rest for 10–15 minutes to help the coating adhere.

Pour about 3 cups of neutral oil into a deep heavy pot or Dutch oven so that you have 2–3 inches of oil depth (amount may vary depending on pot size). Attach a fryer thermometer and heat oil to 325°F (163°C) for the initial frying.

Fry in batches: gently lower 3–4 pieces (do not crowd) into the oil. Maintain temperature around 325°F. Fry for 8–10 minutes to cook through and set the crust. Use a slotted spoon or spider to transfer pieces to a wire rack set over a baking sheet to drain.

Once all pieces have had the initial fry, increase the oil temperature to 350–360°F (177–182°C). Return the chicken in batches and fry for an additional 3–5 minutes per batch until the crust is deep golden brown and crisp. The internal temperature should read 165°F (74°C) at the thickest part near the bone (use an instant-read thermometer).

While the chicken finishes frying, combine the finishing seasoning: use 2 tablespoons of the seasoned flour mix reserved or whisk together 2 tablespoons of the mix with 1 teaspoon finishing seasoning salt. Immediately after removing each batch from the oil, sprinkle the hot chicken lightly and evenly with the finishing seasoning to adhere to the hot crust.

Transfer finished pieces to a clean wire rack and rest for 5 minutes. This allows the crust to set and juices to redistribute.

Serve hot. Keep in a warm oven (200°F / 95°C) on a wire rack if holding for a short period to maintain crispiness.