Ingredients

• 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 pepper corn
• 1 tablespoon coarse ground coriander
• 1 tablespoon five spice
• 1 tablespoon salt
• Salt to taste

Instructions

1. In a large bowl, mix chicken with milk and sambal. Let stand for 2 hours in the fridge. Mix the rest together. Pre-heat 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.