1.0 lb
Jidori® Boneless Whole Chicken Leg (with Feet Attached)
$15.00
Unit price
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Jidori® Boneless Whole Chicken Leg (with Feet Attached)
Our chef-inspired "Claude the Claw" cut — primal, premium, unforgettable.
Includes: 2 pieces per pack (~14–16 oz total)
Cut: Boneless thigh + drumstick with claw attached
Style: Skin-on, vacuum-sealed, shipped fresh or frozen
What Makes It Special
- Signature cut made famous by chefs at Birdbox SF
- Bold presentation for bao, sandwiches, or center-of-plate
- Rich dark meat with full skin for crisp, juicy texture
- Uniquely suited for pan-searing, roasting, or deep-frying
- Blast-frozen and sealed for peak freshness and flavor
"Claude the Claw" was originally created by chefs at Birdbox (Birdsong SF) and reimagined here by Jidori® as a chef-first specialty cut.
Cooking Tips
- Roast: 400°F for 35–40 min until skin is golden and internal temp hits 165°F
- Sear & Oven: Crisp skin-side down in cast iron, finish at 375°F for 12–15 min
- Deep Fry: Marinate, dredge, and fry at 350°F for 10–12 min until crispy
Always bring meat to room temp before cooking. Let rest 5 minutes before serving.
Featured Recipe: Claude-Style Fried Chicken Sandwich
- 2 Jidori® Boneless Legs (with claw)
- 1 cup buttermilk
- 1 tsp salt, 1 tsp paprika, ½ tsp garlic powder, ½ tsp pepper
- 1 cup flour + 2 tbsp cornstarch
- Neutral oil for frying
- Brioche buns, pickles, spicy aioli
- Marinate chicken in buttermilk and spices for 4–12 hours
- Dredge in flour/cornstarch and press to coat thoroughly
- Fry at 350°F for 6–7 minutes per side until golden brown
- Layer on toasted brioche with spicy mayo and pickles
Rest chicken 5 minutes before assembly to lock in juices and preserve crunch.
Why Jidori®
- Chef-trusted by top restaurants in LA, SF, and NYC
- Born, raised, and processed entirely in California
- Fresh-packed daily in Los Angeles — never commodity meat
- Blast frozen or chilled to preserve peak flavor and texture
Why Buy Jidori
