Throwdown Recipe

Trim and Marinate

Trim excess fat and skin from chicken pieces as desired. Place chicken in a large container or zip-top bag. Mix 8 cups buttermilk with 4 tbs hot sauce (optional) and 1 tsp salt and pour over chicken so all pieces are submerged. Cover and refrigerate at least 4 hours or preferably overnight.

Prepare Dredge

In a very large shallow pan or bowl, combine 8 cups all-purpose flour, 1 cup cornstarch, 4 tsp salt, 3 tsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 3 tsp paprika, 1 tsp cayenne pepper and 1 tsp baking powder. Whisk thoroughly to distribute seasoning.

Wet Batter

In a medium bowl whisk 4 eggs with 1 cup milk until smooth. This will be used for a double-dip method to increase crispness.

Dredge and Rest

Remove chicken from buttermilk, allowing excess to drip back into the container. Working in batches, dredge each piece in the flour mixture, then dip into the egg mixture, then again into the flour mixture pressing to adhere a good crust. Place dredged pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Heat Oil

Pour about 3 cups vegetable oil into a deep heavy skillet or Dutch oven (enough for a 2–3 inch deep fry). Heat oil over medium-high to reach 325–350°F (163–177°C). Use a thermometer to monitor temperature; maintain between 300–350°F while frying (slightly lower for thicker pieces).

Fry Chicken

Fry chicken in batches without crowding (4–6 pieces depending on pot size). Cook dark pieces (drumsticks/thighs) about 12–15 minutes per batch, turning occasionally; cook breast pieces 10–14 minutes; wings 8–10 minutes. Adjust heat to keep oil between 300–350°F. Internal temperature should reach 165°F (74°C) at the thickest part. If desired, finish larger pieces in a 350°F oven for 6–8 minutes to ensure doneness without over-browning.

Drain and Hold

Transfer fried chicken to a wire rack set over a sheet pan to drain. Sprinkle lightly with sea salt while still hot. Keep warm in a 200–225°F oven if completing other components. Repeat until all 16 pieces are cooked.

Select Sides

This Throwdown provides two 32-oz containers for two chosen sides (each container ≈ 4 cups). Below are quick preparations for common options. Prepare two different sides to fill two 32-oz containers each.

Mashed Potatoes & Gravy

If using pre-made mashed potatoes: reheat gently in a pot over low heat with occasional stirring; add up to 1/2 cup milk or cream to loosen if too thick. Heat 2 cups gravy separately and pour over or serve on the side. Portion 4 cups mashed potatoes into a 32-oz container and 2 cups gravy in a separate small container or include with potatoes if desired.

Macaroni & Cheese

Reheat prepared mac & cheese in a pot over low heat with occasional stirring; add 2–4 tbs milk if needed to restore creaminess. Place 4 cups into a 32-oz container per portion.

Coleslaw

If making fresh coleslaw, toss shredded cabbage and carrots (about 4 cups) with a dressing made from 1 cup mayo, 2 tbs apple cider vinegar, 1 tbs sugar, salt and pepper to taste — adjust quantity to yield 4 cups per container. Chill before serving.

Baked Beans or Cornbread Dressing

Heat baked beans or cornbread dressing until simmering, stir occasionally. Fill each 32-oz container with 4 cups of the hot side.

Mix Dry Ingredients

Preheat oven to 450°F (230°C). In a large bowl combine 4 cups all-purpose flour, 4 tsp baking powder, 1 tsp baking soda and 2 tsp salt; whisk to combine.

Cut in Butter

Add 8 tbs cold cubed unsalted butter to the dry mix. Use a pastry cutter or your fingertips to cut the butter until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Add Buttermilk & Form

Pour 2 cups cold buttermilk into the flour/butter mixture and stir gently with a spatula until just combined and a shaggy dough forms. Do not overmix. Turn dough onto a lightly floured surface, fold 3–4 times to bring it together, and pat to about 1-inch thickness. Using a 2.5–3 inch biscuit cutter, cut out 8 biscuits. Re-roll scraps once if needed.

Bake Biscuits

Place biscuits on a parchment-lined sheet close together for soft sides or spaced for crusty sides. Bake 12–15 minutes until golden brown on top. Remove and brush tops with 2 tbs melted butter. Serve warm.

Drain jarred dill pickles and place 2 cups of pickle spears or slices into a serving container. Chill or serve cold alongside the chicken for contrast. If you prefer, make quick bread-and-butter style pickles by tossing sliced cucumbers with 1/4 cup vinegar, 2 tbs sugar and a pinch of salt for 30 minutes before serving.

Arrange fried chicken (16 pieces) on trays or in to-go packaging. Portion the two chosen sides into two 32-oz containers (each ≈ 4 cups). Add 8 warm biscuits in a separate container or wrapped in foil. Add a container of pickles (2 cups) or tuck spears beside the chicken. Include gravy container if serving mashed potatoes. Keep hot items hot and cold items chilled until delivery/serving.