6 Pack Classic Chicken Recipe

Brine/Marinate

Place the 6 chicken pieces in a large bowl or zip-top bag. Pour 2 cups buttermilk over the chicken. Crack in 2 eggs and whisk slightly to combine with the buttermilk; mix so pieces are well coated. Cover and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

Prepare Dredge

In a large shallow dish, whisk together 3 cups all-purpose flour and 1/4 cup cornstarch. Add 2 tsp salt, 1 tsp ground black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano and 1/4 tsp cayenne pepper. Mix thoroughly so the seasonings are evenly distributed.

Heat Oil

Pour about 1.5 cups vegetable oil into a large heavy skillet or Dutch oven (oil depth ~1/2 to 3/4 inch). Heat over medium-high until oil reaches 325°F (163°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

Dredge Chicken

Working one piece at a time, remove a chicken piece from the buttermilk mixture allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing to coat and shaking off excess. For extra-crispy crust, double-dredge: after initial dredge, dip lightly back into the leftover buttermilk (not necessary to re-whisk eggs) then dredge again in the flour mixture.

Fry - First Side

Carefully place coated chicken pieces skin-side down into the hot oil, leaving space between pieces. Do not overcrowd; fry in batches if needed. Maintain oil temperature around 300–325°F (149–163°C). Fry for 10–12 minutes uncovered until the underside is golden brown.

Fry - Flip and Finish

Turn pieces and continue frying another 10–12 minutes, adjusting heat to maintain 300–325°F. Use a thermometer inserted into the thickest part (not touching bone) — chicken is done when internal temperature reaches 165°F (74°C). Total frying time will be about 20–25 minutes depending on piece size.

Drain and Rest

Use a slotted spatula or tongs to remove chicken to a wire rack set over a rimmed baking sheet to drain and stay crisp. Sprinkle with 1 tsp fine salt and the optional 1/4 tsp freshly ground black pepper while still hot. Let rest 5 minutes before serving so juices redistribute.

If desired, serve with lemon wedges. Serve hot with your choice of sides (coleslaw, fries, biscuits). Leftover chicken can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F oven for 10–15 minutes to restore crispness.