Small Flock Recipe
5-piece bone-in jidori fried chicken, 12 nuggets, large fry, classic slaw, 6 biscuits & 2 cookies. feeds 4-5
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Nuggets
Fries
Coleslaw
Biscuits
Cookies
Method
Chicken
- 1
Prepare the Chicken
In a bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each piece of chicken in buttermilk, then coat with the seasoned flour mixture.
- 2
Fry the Chicken
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches for about 12-15 minutes, until golden brown and cooked through. Drain on paper towels.
Nuggets
- 3
Make the Nuggets
Cut chicken breast into small pieces. Dip in beaten egg, then coat with bread crumbs mixed with seasoned salt. Fry in hot oil until golden and cooked through, about 5-7 minutes.
Fries
- 4
Coleslaw
- 5
Make the Coleslaw
In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt. Pour over the cabbage and carrot, and toss until well coated.
Biscuits
- 6
Make the Biscuits
Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Drop spoonfuls onto a baking sheet and bake for 15-20 minutes until golden.
Cookies
- 7
Make the Cookies
Preheat the oven to 350°F (175°C). Cream together softened butter, brown sugar, and granulated sugar until smooth. Beat in eggs, vanilla, baking soda, and salt. Gradually mix in flour. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes.
