Gluten Free Recipe
our signature Jidori fried chicken made with exclusive quinoa flour blend, prepared and fried separately (available in half or whole bird)
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Ingredients
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Chicken Preparation
Batter
Frying
Method
Preparation
- 1
Marinate the Chicken
Pat the Jidori chicken dry and season with salt, black pepper, garlic powder, and onion powder. Let it marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Batter
In a large bowl, mix together quinoa flour, cornstarch, baking powder, paprika, and cayenne pepper. Gradually add water and whisk until you achieve a smooth batter.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Batter the Chicken
Take the marinated chicken and dip it into the quinoa batter, ensuring it is completely coated.
- 5
Fry the Chicken
Carefully place the battered chicken into the hot oil. Fry for about 10-15 minutes for a half bird or 20-25 minutes for a whole bird, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.
