Three Pieces Chicken Recipe
Served with cornbread and choice of side
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Ingredients
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Chicken Marinade
Coating
Cornbread
Sides (Optional)
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
- 3
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring they are well-coated. Shake off any excess flour.
Cooking the Chicken
- 4
Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, cooking in batches if necessary. Fry for about 10-12 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 5
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for at least 5 minutes before serving.
Cornbread Preparation
- 6
Mix the Cornbread Batter
Preheat the oven to 400°F (200°C). In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- 7
Bake the Cornbread
Pour the batter into a greased 8-inch square baking dish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serving Suggestions
- 8
Serve the Meal
Slice the cornbread into squares and serve alongside the fried chicken. Choose your desired side (steamed green beans, mashed potatoes, or coleslaw) to complete the meal.
