5 Piece Chicken Recipe

Prep and brine

Pat chicken pieces dry with paper towels. Place chicken in a bowl or zip-top bag and pour buttermilk over it. Add hot sauce if using and stir to coat. Refrigerate and marinate for at least 2 hours or up to overnight to tenderize and flavor.

Make dredge

In a large bowl combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder. Whisk to evenly distribute the seasonings.

Dredge the chicken

Remove one piece of chicken at a time from the buttermilk, letting excess drip off. Coat thoroughly in the seasoned flour mixture, pressing flour onto the surface to form a heavy crust. Place coated pieces on a rack and let rest 10–15 minutes to set the crust.

Fry

Heat a heavy-bottomed pot with vegetable oil over medium-high heat to 325°F (160°C). (If you do not have a thermometer, test by dropping a pinch of flour—if it sizzles steadily, oil is ready.) Fry chicken in batches, skin-side down first, without crowding, for 12–16 minutes depending on piece size, turning once halfway. Maintain oil temperature between 300–325°F (150–160°C) for even cooking. Cook until internal temperature reaches 165°F (74°C) at the bone and crust is deep golden brown. Drain on a wire rack set over a sheet pan to preserve crispness.

Rest and serve

Let chicken rest 5 minutes on the rack before plating so juices redistribute. Serve hot alongside potatoes, rolls, and coleslaw.

Preheat oven to 425°F (220°C). Wash and dry the potatoes. Using a fork or small knife, pierce each potato a few times. Rub each with olive oil and season evenly with salt, pepper, and paprika.

Place potatoes on a baking sheet and roast for 35–45 minutes, turning once halfway, until skins are crisp and an inserted skewer meets little resistance. Alternatively, for a faster method: parboil 10 minutes, then deep-fry 3–4 minutes at 350°F (175°C) until golden and crisp.

Keep warm until serving. If desired, split potatoes open and fluff interior with a fork before plating.

If using store-bought chilled or room-temperature rolls, place them on a baking sheet and warm in a 350°F (175°C) oven for 6–8 minutes until heated through. If using fresh-baked rolls, warm 3–4 minutes. Brush tops with softened butter before serving.

In a medium bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss until fully coated. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

Cover and refrigerate at least 30 minutes before serving to allow flavors to meld. Portion into a 1/2 pint (about 250 ml) container for service.