{"id":1913777,"date":"2023-09-13T15:35:43","date_gmt":"2023-09-13T20:35:43","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1913777"},"modified":"2023-12-04T11:52:11","modified_gmt":"2023-12-04T17:52:11","slug":"how-to-fry-chicken-for-a-crowd","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-fry-chicken-for-a-crowd\/","title":{"rendered":"How to Fry Chicken for a Crowd, According to a Fried Chicken Champion"},"content":{"rendered":"Whether you\u2019re planning a backyard barbecue, family reunion or festive gathering with friends, the sizzle and aroma of perfectly <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\">fried chicken<\/a> can transform any occasion into an unforgettable feast. But frying chicken for a crowd can be challenging. First, you have to estimate how much chicken to make. And then you have to figure out how to keep each piece warm without ruining its crispy-on-the-outside, juicy-on-the-inside appeal.\r\n\r\nLuckily, Wendy McCrory, a fried chicken aficionado and owner of <a href=\"https:\/\/www.gusfriedchicken.com\/\" target=\"_blank\" rel=\"noopener\">Gus\u2019s World Famous Fried Chicken<\/a>, was willing to part with a few sizzling secrets. The Tennessee-based chain has locations all over the country\u2014including New Orleans, where the <a href=\"https:\/\/friedchickenfestival.com\/\" target=\"_blank\" rel=\"noopener\">National Fried Chicken Festival<\/a> takes place each fall. Gus's took home the Best Fried Chicken award at the festival in 2019 and 2022, and the Gus's crew is back this year to defend that title among the festival's 50 participating restaurants. Talk about cooking for a crowd: McCrory is bringing a whopping 4,000 pounds of chicken to feed the anticipated 100,000 attendees!\r\n<h2>How much fried chicken should you make per person?<\/h2>\r\nInstead of focusing on how many <em>pounds<\/em> of chicken to buy, McCrory says to think about how many <em>pieces<\/em> of chicken you need. Some people will be fine with one chicken breast, while others might prefer three legs. In her experience, it almost always averages out to two pieces per person.\r\n\r\nIf that sounds like it won\u2019t be enough, remember that you\u2019ll probably have plenty of <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-dishes-for-fried-chicken\/\">fried chicken sides<\/a> to satisfy your guests' appetites. For those who would rather prepare a little extra, buffer the numbers by adding a few additional guests to the count.\r\n\r\nAlso, check these <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-fast-food-fried-chicken-ranked\/\">best fast food fried chicken.<\/a>\r\n<h2>Can fried chicken be prepared ahead of time?<\/h2>\r\n<img class=\"alignnone size-large wp-image-1915724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/MITIAR22_18707_E05_19_3bC-fried-chicken-TMB-studio.jpg?fit=700,467\" alt=\"fried chicken\" width=\"700\" height=\"467\" \/>\r\n\r\nGus\u2019s preps its chicken in advance, marinating it for about 24 hours before it hits the fryer. McCrory says most home cooks put herbs and spices in the batter or breading, but make the mistake of soaking the chicken in plain milk or buttermilk. Instead, add seasonings to the marinade and let it sit for 8 to 24 hours, giving you flavor all the way down to the bone.\r\n\r\nThe restaurant uses a wet batter instead of a breading, like in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\">crispy fried chicken recipe<\/a>. It keeps the chicken moist as it cooks and protects the crispy exterior from falling off as you eat it. While Gus's puts the batter on in advance to seal in extra seasoning, it's optional at home. If you soak your chicken in a flavorful marinade, you can bread or batter the chicken right before it goes into the fryer.\r\n<h2>How long does it take to fry chicken for a crowd?<\/h2>\r\nChickens come in all shapes and sizes, so you\u2019ll want to plan for different cooking times for each piece. Measuring the <a href=\"https:\/\/www.tasteofhome.com\/article\/temperature-of-cooked-chicken\/\">internal temperature<\/a> is the best way to know when fried chicken is done. The USDA recommends a minimum of 165\u00b0F for poultry. Depending on your oil temperature, it will likely take 18 to 20 minutes for bone-in chicken breasts, 16 to 18 minutes for chicken thighs, about 16 minutes for drumsticks and 12 to 13 minutes for wings.\r\n\r\nThe smaller pieces will cook faster, and they'll also cool off more quickly. That means a cooked chicken breast will retain its heat longer than a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-fried-chicken-wings\/\">chicken wing<\/a>. McCrory recommends staggering when you drop the pieces into the fryer, starting with the large pieces and leading up to the smallest ones. That way, everything comes out hot and fresh at the same time\u2014or pretty close.\r\n<h2>How much chicken can you fry at once?<\/h2>\r\nOvercrowding the pan is never a good idea. Adding too much chicken at the same time will drop the oil temperature, so you\u2019ll end up with soggy, greasy chicken instead of a crispy, crunchy coating.\r\n\r\nGus\u2019s can fry 240 to 260 pieces at a time at the National Fried Chicken Festival, but McCrory fries in a regular <a href=\"https:\/\/www.tasteofhome.com\/article\/cast-iron-cooking-guide\/\">cast-iron skillet<\/a> at home. She recommends making sure there\u2019s at least an inch between each piece. That likely means frying chicken in batches, so pay attention to the oil temperature and wait until it goes back up before adding the next batch of chicken.\r\n<h2>How do you keep fried chicken warm and crispy?<\/h2>\r\n<img class=\"alignnone size-large wp-image-1915727\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/311870322_5621072804638403_7583173203324118925_n-fried-chicken-for-a-crowd-courtesy-spears-group..jpg?fit=700,467\" alt=\"crispy fried chicken sandwiches in foil\" width=\"700\" height=\"467\" \/>\r\n\r\nFried chicken tastes fine at room temperature, but it\u2019s really best when it\u2019s hot. Keep fried chicken warm on a sheet pan in a 250\u00b0 oven while you cook the remaining batches. The big thing you want to watch out for here is keeping the chicken crispy. You can\u2019t keep it warm like a roast (tightly wrapped in foil to keep the heat in) because that introduces moisture, making the breading soggy. Instead, tent the chicken lightly with foil to allow the steam to escape.\r\n<h2>How long can fried chicken sit out?<\/h2>\r\nFried chicken will dry out if it sits too long, so McCrory recommends serving it fresh out of the fryer if you can. There\u2019s no better way to serve it\u2014and no better way to eat it!\r\n\r\nIf you end up with leftovers, refrigerate <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-cooked-chicken-last-in-the-fridge\/\">cooked chicken<\/a> within two hours. It should last for about three to four days in the fridge. Check out our top tips for how to <a href=\"https:\/\/www.tasteofhome.com\/article\/reheat-fried-chicken\/\">reheat fried chicken<\/a> to maintain its crunchy outside and juicy inside.\r\n<h2>Any other advice for someone cooking chicken for a crowd?<\/h2>\r\nMcCrory says the best thing you can do in the kitchen is to have fun and experiment. Try different seasonings and get creative! \u201cThe more risk you\u2019re willing to take, the greater success you\u2019re going to have,\u201d she says. \u201cEverybody is just one ingredient away from creating a world-famous recipe.\u201d\r\n\r\n&nbsp;","protected":false},"excerpt":{"rendered":"<p>Crispy, juicy, hot fried chicken for every last guest? It\u2019s possible with these tips for making fried chicken for a crowd from the reigning winner of the National Fried Chicken Festival.  <\/p>\n","protected":false},"author":7954,"featured_media":1915726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307330,304358,304328,305271,304177,304515,304368,303887,306848,307307,305374,304553,305394,304563,304150,303883],"categories-v2":[310369,308988,308984,309216,309457,308880,308745,308478,309603,310342,309381,308908,309408,308917,309434,308476],"coauthors":[50034],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Fry Chicken for a Crowd<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-fry-chicken-for-a-crowd\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Fry Chicken for a Crowd","description":"Gus's World Famous Fried Chicken, defending champions at the National Fried Chicken Festival, shares tips for how to fry chicken for a crowd.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/how-to-fry-chicken-for-a-crowd\/","og_locale":"en_US","og_type":"article","og_title":"How to Keep Fried Chicken Crispy and Hot","og_description":"The reigning winner of the National Fried Chicken Festival tells us how to fry chicken for a hungry crowd.","og_url":"https:\/\/www.tasteofhome.com\/article\/how-to-fry-chicken-for-a-crowd\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-09-13T20:35:43+00:00","article_modified_time":"2023-12-04T17:52:11+00:00","og_image":[{"width":2400,"height":1600,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/IMG_8062-fried-chicken-for-a-crowd-courtesy-spears-group..jpg","type":"image\/jpeg"}],"author":"Lindsay D. 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Mattison","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/200e2c0192826b483bb37150c64fa0be","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","caption":"Lindsay D. Mattison"},"description":"Lindsay is a food writer for Taste Recipes. She uses her experience as a professional chef to inspire confidence in home cooks and food enthusiasts. When she\u2019s not writing, you\u2019ll find Lindsay camping, cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.","url":"https:\/\/www.tasteofhome.com\/author\/lindsay-mattison\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-30 22:47:46","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-fry-chicken-for-a-crowd\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. 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