5 Piece Precept Recipe

Prep and Season

Rinse the 5 chicken pieces under cold water and pat completely dry with paper towels. Lightly season all sides with 1.5 tsp kosher salt and 3/4 tsp black pepper; set aside while you make the marinade.

Make Marinade and Marinate

In a medium bowl whisk together 1 1/4 cups buttermilk, 1 tablespoon hot sauce (if using), 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Place the seasoned chicken in a resealable plastic bag or shallow container and pour the buttermilk mixture over it, ensuring pieces are submerged. Seal or cover and refrigerate for at least 3 hours, preferably overnight (6–12 hours) for best tenderness and flavor.

Prepare Coating

About 30 minutes before frying, combine 1 3/4 cups all-purpose flour and 1/4 cup cornstarch in a large shallow bowl or rimmed baking sheet. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Whisk thoroughly to distribute seasonings. Set a cooling rack over a sheet pan for finished pieces.

Dredge the Chicken

Remove one piece of chicken at a time from the marinade, allowing excess to drip off (do not wipe dry). Dredge thoroughly in the flour mixture, pressing the flour into the nooks of the skin and joints to form an even coating. Shake off excess and place on the prepared rack. Repeat with all pieces. For extra-crispy double coating (optional): return the dredged pieces briefly to the marinade (30–60 seconds) then dredge again in the flour mix and place on the rack.

Heat Oil

Pour about 1 liter of neutral oil into a large heavy-bottomed Dutch oven or deep fryer, filling it to roughly one-third full. Attach a deep-fry thermometer and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small pinch of coating — it should sizzle immediately but not burn.

Fry the Chicken

Working in batches (do not crowd — 2 pieces at a time depending on pot size), gently lower the coated chicken into the hot oil. Maintain oil temperature between 160–175°C (320–350°F). Fry for 12–15 minutes per batch until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 75°C (165°F). Flip once halfway through if pieces are partially submerged unevenly. Adjust heat as needed to prevent over-browning; reduce heat if oil starts to smoke or coating darkens too quickly.

Drain

Use tongs to transfer fried pieces to the prepared rack set over a sheet pan to drain for 5 minutes. For extra-crisp results, finish in a 200°C (400°F) oven for 5 minutes per batch while you fry the remaining chicken to ensure internal temperature and crispness.

Season & Garnish

Sprinkle the hot fried chicken lightly with the reserved 1 tsp kosher salt (if desired) and 2 tablespoons chopped parsley. Serve with lemon wedges and optional 1 tsp honey for drizzling. Let rest 3–5 minutes before serving so juices redistribute.

Plate the 5 Piece Precept chicken on a platter or individual plates and enjoy hot. Provide napkins and dipping sauces as desired.