Firebird Recipe
spicy fried Jidori thigh, cool ranch, crispy onions, pickles, potato roll
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Ingredients
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Chicken
Ranch Sauce
Toppings
Method
Chicken Preparation
- 1
Marinate Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper. Add chicken thighs and marinate for at least 1 hour or overnight in the refrigerator.
- 2
Prepare Breading
In a separate bowl, mix flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- 3
Bread Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture until fully coated.
- 4
Fry Chicken
Heat oil in a deep skillet over medium-high heat. Fry the chicken thighs for 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Ranch Sauce Preparation
- 5
Mix Ingredients
In a bowl, combine sour cream, mayonnaise, buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well combined. Refrigerate until ready to use.
Assembly
- 6
Build the Firebird
On each potato roll, spread a generous amount of ranch sauce, add a piece of fried chicken, top with crispy fried onions and pickles, and close with the top of the roll.
