12 Pack Classic Chicken Recipe

Prepare and brine

Pat the chicken pieces dry with paper towels. In a large bowl or container, whisk together the buttermilk, kosher salt, granulated sugar, garlic powder, onion powder, and black pepper until dissolved.

Submerge the 12 pieces of chicken in the buttermilk mixture so they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to tenderize and season the meat.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature. Let excess buttermilk drip off; do not pat completely dry — a bit of wetness helps the coating adhere.

In a large shallow pan or rimmed baking sheet, whisk together the all-purpose flour and cornstarch until evenly combined. Add paprika, salt, black pepper, garlic powder, onion powder, dried thyme (if using), and cayenne (if using). Mix thoroughly so the spices are evenly distributed.

Set up a dredging station: one tray with the seasoned flour mixture, one bowl with the beaten egg wash (see next section) if double-dipping, and a tray or rack for coated pieces ready to fry.

If double-dipping for an extra-crispy crust, whisk together the 3 large eggs and 1 cup whole milk until smooth. Place the egg wash in a shallow bowl.

Working with 2–3 pieces at a time, remove chicken from the buttermilk and let excess drip. Dredge the chicken in the seasoned flour, pressing the flour into the skin and crevices. For double-dip: shake off excess flour, dip into the egg wash, then dredge once more in the seasoned flour for a thicker crust. Place coated pieces on a rack and let rest 10–15 minutes to help the crust adhere.

Pour enough neutral oil into a large heavy-bottomed Dutch oven or deep skillet to reach about 2–2.5 inches deep (roughly 2 cups will cover a smaller pan; increase oil if using a larger pot). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a candy or deep-fry thermometer. If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and bubble up.

Fry the chicken in batches so pieces don’t crowd the pan (3–4 pieces per batch depending on pot size). Carefully lower the coated pieces into hot oil skin-side down. Maintain oil temperature between 320–350°F (160–175°C); adjust heat as needed to avoid burning the coating while ensuring the interior cooks through.

Fry each batch for 12–16 minutes, turning once halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165–170°F (74–77°C). Thighs may take toward the higher end of time range; drumsticks may finish a bit sooner. If coating is browning too quickly, lower heat slightly and extend cook time to reach internal temperature.

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a sheet pan to drain. Sprinkle lightly with fine salt while hot. Repeat with remaining batches, allowing oil to return to temperature between batches.

Let the chicken rest on the rack for 5–7 minutes to finish cooking and let juices redistribute. Garnish with chopped parsley and serve with lemon wedges if desired.

Serve the 12-pack classic chicken hot with your choice of sides (coleslaw, fries, biscuits, or dipping sauces). Leftovers can be refrigerated in a covered container for up to 3 days; reheat in a 375°F oven on a wire rack for 10–15 minutes to crisp the crust.