The Reunion Recipe

Prep and brine

Trim excess skin and pat all chicken pieces dry with paper towels. In a very large container or several containers, combine 12 cups buttermilk and 1 cup hot sauce (optional). Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 8 hours or overnight. This tenderizes and flavors the chicken.

Make dredge

In a very large mixing bowl or tote, combine 12 cups all-purpose flour, 2 cups cornstarch, 6 tbsp salt, 4 tbsp black pepper, 4 tbsp paprika, 3 tbsp garlic powder, 3 tbsp onion powder, 2 tsp cayenne (optional), and 2 tsp baking powder. Mix thoroughly so seasoning is evenly distributed.

Dredge the chicken

Remove chicken from the buttermilk in batches (do not let excess drip), then press each piece firmly into the flour mixture so pieces are well coated. For extra-crispy results, double-dredge: after the first dredge, dip back into remaining buttermilk briefly and dredge again. Place coated pieces on a wire rack while you heat oil.

Heat oil

Set up one or more deep fryers or large heavy-bottomed pots. Add vegetable oil to a depth that safely covers the chicken pieces once added (about 3-4 inches). Heat oil to 325-350°F (163-177°C). Use a thermometer and adjust heat to maintain temperature. Work in batches so oil temperature doesn't drop drastically.

Fry the chicken

Carefully lower chicken pieces into hot oil, skin-side down, in batches without crowding. Fry until crust is deep golden and internal temperature reaches 165°F (74°C) near the bone: smaller pieces (wings) will take 8-10 minutes; drumsticks and thighs 12-18 minutes; breasts may take 15-20 minutes depending on size. Maintain oil temperature between 300-350°F. Turn pieces once or twice for even color.

Drain and rest

Remove cooked chicken to a wire rack set over sheet pans to drain. Do not stack pieces. Lightly season with a pinch of salt while hot if desired. Let rest 5-10 minutes before transferring to serving containers to keep crust crisp.

Hold for service

If not serving immediately, hold chicken in a warm oven set to 175-200°F (80-95°C) on racks so steam drains away. Avoid covering tightly so crust remains crisp. Reheat in 350°F oven for 8-12 minutes if needed.

General note

The menu includes two 128 oz pans of sides. Below are instructions for preparing and holding common sides; choose two that total approximately 256 oz (16 cups × 2 pans = 32 cups total). Quantities given match the ingredient list portions.

Mashed Potatoes with Gravy

Prepare 16 cups prepared mashed potatoes (from scratch or premade). Keep warm in a steam table pan or covered hotel pan. Heat 8 cups brown gravy and pour over or serve on the side. Hold at 140°F (60°C) or hotter.

Baked Macaroni and Cheese

Prepare 16 cups macaroni and cheese (baked in a full-size pan or two pans). Bake until bubbly and golden on top (about 25-30 minutes at 350°F). Hold covered in a steam table pan at 140°F.

Coleslaw

Prepare 16 cups coleslaw ahead and chill. Keep cold (<40°F) until service. Stir before serving and transfer to the 128 oz pans.

Green Beans or Cornbread Dressing

Cook green beans or cornbread dressing according to your recipe, then put 16 cups into each 128 oz pan. Keep hot and covered at 140°F or in a steam table.

Mix dry ingredients

Preheat oven to 425°F (220°C). In a large bowl, whisk 7 cups all-purpose flour, 6 tsp baking powder, 1 tsp baking soda, and 2 tbsp salt until combined.

Cut in butter

Add 1 cup cold cubed unsalted butter to the dry mix. Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized butter bits.

Add buttermilk and form dough

Make a well in the center and pour 3 cups cold buttermilk. Stir gently with a wooden spoon or spatula just until incorporated and shaggy. Avoid overmixing. Turn dough onto a lightly floured surface and fold a few times to bring dough together.

Cut biscuits

Pat dough to about 1-inch thickness. Use a 2.5-3 inch biscuit cutter to cut out biscuits. Gather scraps and re-pat briefly; aim for 25 biscuits total. Place them on parchment-lined baking sheets, tightly spaced for tender sides or spaced for crisper edges.

Bake and finish

Brush tops with honey or melted butter if desired. Bake in the preheated oven 12-15 minutes until golden brown. Remove and brush again with butter if using. Serve warm.

Prepare and pack

Drain jarred dill pickle slices well. If slicing whole pickles, slice to desired thickness and pack into storage containers. Use pickling juice (2 cups) to keep extras crisp or to top-up jars. Portion approximately 100 slices for serving alongside chicken and biscuits.

Service

Keep pickles chilled until service, or at room temperature for short service windows. Provide tongs or small forks for self-service.

Arrange 50 pieces of fried chicken in catering trays (do not stack tightly) with vents if possible to keep crust crisp. Place the two 128 oz pans of chosen sides beside the chicken. Add 25 warm biscuits in a covered pan or basket and a container of pickles. Provide serving utensils (tongs for chicken and pickles, spoons for sides). Keep hot items at 140°F or above and cold items below 40°F until service. Estimate holding times and reheat if needed prior to serving.