Big Flock Recipe
10-piece bone-in jidori fried chicken, 12 nuggets, large fry, classic slaw, 6 biscuits & 2 cookies. feeds 5-6
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Ingredients
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Chicken and Nuggets
Fries
Classic Slaw
Biscuits
Cookies
Method
Fried Chicken and Nuggets
- 1
Marinate Chicken
In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the Jidori chicken pieces and let them marinate for at least 2 hours or overnight in the refrigerator.
- 2
Prepare Nuggets
Using the same flour mixture, coat the chicken nuggets in the seasoned flour and set aside.
- 3
Fry Chicken
Heat oil in a deep fryer or large pot to 350°F (175°C). Remove chicken from the marinade, allowing excess to drip off. Dredge in the seasoned flour, then fry in batches for about 10-15 minutes or until golden brown and cooked through. Drain on paper towels.
- 4
Fry Nuggets
Fry the chicken nuggets in the same oil until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Fries
- 5
Prepare Potatoes
Cut the potatoes into fries and soak in water for 30 minutes to remove excess starch. Drain and pat dry.
- 6
Classic Slaw
- 7
Prepare Vegetables
Shred the cabbage and carrots. In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, sugar, and salt. Mix well and refrigerate until serving.
Biscuits
- 8
Prepare Biscuits
Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk until just combined. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes until golden.
Cookies
- 9
Make Cookies
Preheat oven to 350°F (175°C). Cream together butter, brown sugar, and granulated sugar. Beat in the egg and vanilla. In another bowl, mix flour and baking soda. Gradually add to the creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a baking sheet and bake for 10-12 minutes.
