Whole 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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For the Jidori Fried Chicken
Dipping Sauces
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk with salt, black pepper, paprika, garlic powder, and onion powder. Submerge the whole Jidori chicken in the mixture. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour and cornstarch. Set aside.
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge the chicken in the flour-cornstarch mixture, ensuring it is fully coated.
- 5
Fry the Chicken
Carefully place the coated chicken in the hot oil. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- 6
Drain and Rest
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for 10 minutes before serving.
