Make Them Double Recipe

Prep and brine/marinate

Trim any excess skin, pat the chicken pieces dry with paper towels. In a large bowl or container combine 6 cups buttermilk, 3 beaten eggs, 2 tablespoons hot sauce, 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Submerge the chicken in the mixture, cover and refrigerate for at least 6 hours and up to 24 hours. (Longer gives better flavor and tenderizing.)

Set up dredge and workstation

Remove the marinating chicken from fridge 30 minutes before frying to come toward room temperature. Meanwhile, whisk together the dredge ingredients (see Seasoned Flour Dredge section) in a very large shallow pan or rimmed baking sheet; you may want to split dredge into two pans for easier coating since this is a double batch. Place a wire rack over baking sheets to rest dredged chicken. Heat the oil in a heavy Dutch oven or deep skillet to 325-350°F (160-175°C) — you want a stable frying temperature that will rise toward 350-365°F when chicken is added.

In a very large bowl or container whisk together 6 cups all-purpose flour and 1 cup cornstarch until evenly combined. Add 2 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dry mustard, 1 tsp cayenne, 1 tsp dried oregano, 2 tsp kosher salt and 1 tsp black pepper. Stir thoroughly so seasonings distribute evenly. For a thicker, extra-crispy crust, press each marinated piece into the flour mixture twice: once after removing from buttermilk, then dip quickly back into the marinade and re-dredge.

Dredging technique: Remove a piece of chicken from the buttermilk, let excess drip back into the bowl, then press firmly into the flour mixture to coat thoroughly. Shake off loose flour and place on the wire rack. If double-dipping, return the coated piece briefly to the buttermilk, then re-coat and return to the rack. Repeat with remaining pieces.

Heat 2.5 cups oil (or enough oil to come 1-1.5 inches up the side of the pot) in a heavy 6–8 quart Dutch oven or deep skillet over medium heat. Use a thermometer and aim for 325–350°F initial oil temperature. Fry chicken in batches — do not overcrowd the pot. For bone-in thighs and drumsticks, fry until golden brown and an internal temperature of 175–180°F is reached near the bone: about 12–18 minutes per batch depending on piece size. Adjust heat as needed so the oil stays between 300–365°F; lower heat if crust browns too quickly before interior reaches temperature.

Transfer fried chicken to a wire rack set over a baking sheet and place in a 200°F oven to keep warm between batches. If you prefer extra glossy crust, brush melted butter lightly over finished pieces and sprinkle with flaky finishing salt. Let chicken rest 5–7 minutes before serving. Serve with lemon wedges if desired.

Make-them-double notes: This recipe is scaled to a double batch (12 pieces). Work in efficient assembly-line: marinate overnight in one container, set up two dredge pans, and use at least two wire racks and two baking sheets so you can coat and rest while frying. Keep spare warm oven space to hold finished batches so the entire double quantity can be served hot.