Meat By The Lb Or Piece Recipe

Brine / Marinade

In a large bowl, combine 2 cups buttermilk and 2 tablespoons hot sauce. Add 3 lb chicken pieces, press to submerge, cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the meat.

Dredge

In a shallow dish, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 2 tsp salt and 1 tsp black pepper. Remove chicken from buttermilk allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Place dredged pieces on a rack and let rest 10–15 minutes to set the crust.

Fry

Heat 6 cups vegetable oil in a deep heavy skillet or Dutch oven to 325°F (163°C). Fry chicken in batches without overcrowding, turning occasionally. For bone-in pieces, fry until internal temperature reaches 165°F (74°C) and crust is deep golden—about 12–18 minutes depending on piece size. Maintain oil temperature between 300–350°F, adjusting heat as needed. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prep and Season

Preheat oven to 300°F (150°C). Remove membrane from the back of 2 lb ribs if present. Mix 1/4 cup brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the ribs.

Slow Bake

Place ribs bone-side down on a foil-lined baking sheet. Cover tightly with foil and bake for 2 to 2 1/2 hours, or until meat is tender and pulling back from the bones.

Sauce and Finish

Remove foil, brush ribs with 1/4 cup apple cider vinegar and 3/4 cup BBQ sauce. Increase oven temperature to 425°F (220°C) and return ribs uncovered for 10–15 minutes to caramelize the sauce. Alternatively, finish on a hot grill for 5–8 minutes, basting with additional sauce. Let rest 5 minutes before slicing between bones.

Preheat oven to 425°F (220°C). Halve or quarter 1.5 lb baby potatoes to uniform size. Toss with 2 tablespoons olive oil, 1 tsp chopped fresh rosemary (or 1 tsp dried), 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and tender. Keep warm until serving.

In a large bowl combine 3 cups thinly sliced green cabbage, 1 cup red cabbage and 1 cup grated carrot. In a separate small bowl whisk 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss to coat. Chill at least 30 minutes for flavors to meld. Taste and adjust seasoning before packing for takeout.

Preheat oven to 400°F (205°C). In a bowl whisk 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. In another bowl whisk 1 cup buttermilk, 1 egg and 3 tablespoons melted butter. Pour wet into dry and stir just until combined. Pour batter into a greased 8-inch square pan or skillet and bake 18–22 minutes until golden and a toothpick comes out clean. Cool slightly, then cut into pieces for takeout.

Portion proteins and sides for takeout: arrange fried chicken pieces and sliced ribs, add roasted potatoes, a scoop of slaw and a piece of cornbread. Sprinkle chopped fresh parsley over potatoes and chicken. Include lemon wedges on the side if desired and a small container of extra BBQ sauce. For best texture in takeout, pack slaw separately from hot items to avoid sogginess and place cornbread in its own compartment.