5 pounds mixed chicken pieces (I prefer the legs and thighs)
3 cups buttermilk
2 tablespoons sambal
3 cups all-purpose flour
1 cup cornmeal
1 tablespoon coarse ground black peppercorn
1 tablespoon coarse ground coriander
1 tablespoon five spice
1 tablespoon salt
Salt to taste
In a large bowl, mix chicken with milk and sambal. Let stand for 2 hours in the fridge. Mix the rest together. Preheat a fryer to 350 degrees. Pull out each piece of chicken and completely dredge in the flour mix. Fry 4 to 6 pieces at a time until GB&D. Check for doneness, will take about 8 minutes. Season lightly with salt.
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