Mixed Chicken Recipe

Inspect and trim

Pat each piece of chicken dry with paper towels. Trim any excess fat or loose skin. If breasts are very large, consider halving them for even cooking.

Use a fork to poke the surface of thicker pieces (breasts and thighs) a few times to help the marinade penetrate.

Make marinade

In a large bowl or container, whisk together 8 cups buttermilk, 4 tbs kosher salt, 2 tbs sugar, 2 tsp black pepper, 1 tbs garlic powder, 1 tbs onion powder, 2 tsp paprika, and 2 tbs hot sauce (if using).

Marinate

Place all chicken pieces in the marinade, pressing them down so they are fully submerged. Cover and refrigerate for at least 6 hours and up to 24 hours. For best flavor and tenderness, marinate overnight.

Prepare dry mix

In a large shallow pan or rimmed baking sheet, whisk together 6 cups all-purpose flour, 1 cup cornstarch, 3 tbs kosher salt, 2 tsp ground black pepper, 2 tbs paprika, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp dried oregano, and 1 tsp cayenne (if using). Mix until evenly combined.

Set up dredging station

Arrange three stations: the bowl with the marinated chicken, a shallow bowl with 2 cups separate buttermilk beaten with 3 eggs (if using double-dip), and the flour/cornstarch mixture on a tray. If not double-dipping, skip the egg/buttermilk bowl and dredge directly from the marinade into the flour mixture.

Dredge the chicken

Working in batches (do not overcrowd), remove a piece of chicken from the marinade allowing excess to drip off. If double-dipping, dip it into the egg-buttermilk mixture, then press firmly into the flour mix, coating thoroughly. For extra texture, after initial flour coating, return briefly to the egg-buttermilk mixture and dredge again in the flour (second coating). Place coated pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated.

Allow coated chicken to rest on the rack for 20–30 minutes at room temperature; this helps the crust adhere and dry slightly for crisper results.

Heat the oil

Pour oil into a deep heavy pot or deep fryer to a depth that will allow pieces to float without the oil overflowing (about 3–4 inches). Heat oil to 325°F (163°C) for initial frying. If you don’t have a thermometer, test with a small piece of bread — it should sizzle gently and brown slowly.

First fry (low temperature)

Fry chicken in batches, skin-side down first. Do not overcrowd. Cook pieces at 325°F (163°C) until just cooked through (internal temperature about 150–155°F / 65–68°C) and lightly golden, about 8–12 minutes for wings and legs, 10–14 minutes for thighs, and 10–12 minutes for breasts (times vary with size). Remove pieces and drain on a wire rack over a baking sheet.

Rest between fries

Let the chicken rest for 5–10 minutes while you bring the oil temperature up to 350–360°F (177–182°C) for crisping.

Second fry (high temperature)

Return the chicken to the hot oil in batches and fry at 350–360°F (177–182°C) until deep golden-brown and internal temperature reaches 165°F (74°C). This second fry usually takes 2–4 minutes per piece. Transfer to a wire rack to drain. If frying many pieces, keep finished pieces warm in a 200°F (93°C) oven on a rack while you finish the rest.

While still hot, sprinkle a light pinch of flaky finishing salt and a little freshly ground black pepper over the pieces if desired. Let sit 2–3 minutes before serving so juices redistribute.

Serve the Mixed Chicken (6 legs, 6 thighs, 6 wings, 6 breasts) hot with your preferred sides and dipping sauces.

Always use a thermometer to confirm poultry has reached a safe internal temperature of 165°F (74°C) in the thickest part. Dispose of any leftover marinade that contacted raw chicken or bring it to a full boil for use as a sauce base.