5 Pc Meal Price Recipe

Prepare and brine

Rinse the 5 chicken pieces and pat dry. Combine 2 cups buttermilk, 2 tsp salt and 1 tsp black pepper in a bowl or resealable bag. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Mix dry coating

In a large, shallow bowl or tray combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Whisk thoroughly to distribute spices and break up lumps.

Dredge the chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip off (do not wipe). Press and turn the piece into the flour mixture so it is fully coated, shake off excess, then place on a wire rack. For an extra-crispy double coating (optional): dip the coated piece back into the buttermilk briefly and then into the flour again. Repeat with remaining pieces. Let coated chicken rest on the rack for 10–15 minutes to help the coating adhere.

Heat oil

Pour about 1200 ml (or enough to submerge pieces half to three-quarters deep in your pot) of vegetable oil into a heavy pot or deep fryer. Heat oil to 175°C (350°F). Use a thermometer for accuracy. Maintain oil at 165–175°C (330–350°F) during frying.

Fry the chicken

Fry the chicken pieces in batches so they do not crowd the pot (2–3 pieces per batch depending on pot size). Gently lower each piece into the oil and fry for 12–16 minutes, turning once after about 6–8 minutes, until coating is golden-brown and internal temperature reaches 74°C (165°F) near the bone. Thicker pieces like thighs may need up to 16 minutes; drumsticks may take 12–14 minutes.

Drain and rest

Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a baking sheet to drain. Rest for 5 minutes. If desired, lightly brush the pieces with 2 tablespoons neutral oil for sheen and sprinkle with 1/2 tsp finishing salt while still hot.

For a 5-piece meal: place one piece of chicken on each bun or roll (or serve whole). Add a scoop of prepared coleslaw to the side or inside the bun. Provide dipping sauce in small containers. Serve hot.