Name: The Crack Shack - Little Italys Jidori Tender Combo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound Jidori chicken breast; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 1 cup buttermilk; 2 cups vegetable oil; 2 large russet potatoes; 1 tsp salt; 1 tsp paprika; 4 cups vegetable oil

house vodka, lime-salt rim, with our house-made mix and garnished with an olive, pickled okra, lemon slice and bacon

the classic

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cut the Jidori chicken breast into 5 equal strips.

Prepare the Chicken

In a bowl, mix the flour, cornstarch, salt, pepper, paprika, and garlic powder.

Make the Breading

Dip each chicken strip into buttermilk, then coat thoroughly with the breading mixture.

Coat the Chicken

Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken tenders until golden brown, about 5-7 minutes. Drain on paper towels.

Fry the Tenders

Wash and cut the russet potatoes into thin fries.

Prepare the Potatoes

Heat vegetable oil in a deep pan. Once hot, fry the potato strips until golden and crispy, about 3-5 minutes. Drain on paper towels and season with salt and paprika.

Fry the Fries

Jidori chicken breast

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil

russet potatoes