Asian Spiced Fried Chicken

• 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

1. In a large bowl, mix chicken with milk and sambal.
2. Let stand for 2 hours in the fridge.
3. Mix the rest together.
4. Pre-heat a fryer to 350 degrees.
5. Pull out each piece of chicken and completely dredge in the flour mix.
6. Fry 4 to 6 pieces at a time until GB&D.
7. Check for doneness, will take about 8 minutes.
8. Season lightly with salt.

chicken, buttermilk, sambal, flour, cornmeal, ground black pepper, ground coriander, five spice, salt, salt

Taken from www.foodnetwork.com/recipes/asian-spiced-fried-chicken-recipe.html (may not work)