Half Bird Recipe
our signature Jidori fried chicken with your choice of dipping sauces. Toss it! Choice of: Honey Butter, Toro, Fire, Sweet Heat
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Ingredients
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Chicken Marinade
Breading
Dipping Sauces
Frying
Method
Preparation
- 1
In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, and paprika. Add the Jidori chicken halves and make sure they are well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
In another bowl, combine flour, cornstarch, additional salt, additional black pepper, and cayenne pepper. Mix well.
Cooking
- 3
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, making sure to coat thoroughly. Shake off any excess flour.
- 4
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the chicken halves to the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 5
Remove the chicken from the oil and place on a cooling rack or paper towels to drain excess oil.
