Miniature fried chicken | culantro potato salad

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**RECIPE, FEEDS 1-2 PEOPLE**

1 1-2 lb ( .45-.9kg) bird (squab, Cornish hen, etc)
flour
starch (corn strach, potato stach, etc)
baking powder
egg
salt
pepper
garlic powder
onion powder

For the potato salad:

1 lb (.45kg) waxy potatoes
2 green onions
1 garlic clove
1 lemon
a few culantro leaves (a small bunch of cilantro or other herb would be fine instead)
olive oil
mustard
honey

Cut the bird up into 8-10 bone-in pieces, rinse off any bone shards and dry thoroughly. Season with enough salt, pepper, garlic and onion powder to flavor both the chicken and the breading and dry the pieces skin-side up in the fridge for at least an hour and up to a day.

Boil the potatoes whole until you can just barely piece them to the core with a sharp knife. While you're waiting, thinly slice the green onions and mince the garlic. Juice the lemon (you'll probably only need half of it) and mix with olive oil (I use equal parts acid and oil, but I think most people use at least twice that much oil), a spoonful of mustard and a squeeze of honey.

Drain the potatoes, let them cool a minute, then cut them up into 1cm chunks. In a bowl, stir together the potatoes, onions, garlic, torn culantro leaves (or other fresh herb) salt, pepper and some of the dressing. Taste and add more dressing and/or seasoning if needed. Chill at least an hour, but a day or two is better.

Mix together a big spoonful each of flour and starch with a big pinch of baking powder. Beat an egg very smooth (a little pinch of salt can help thin it out). Toss the bird pieces just enough of your flour mixture to dust every surface, then toss them in just enough egg to wet every surface, then toss them in more of the flour mixture — enough to get a dry, powdery coating everywhere.

In a small pan (I use an 8-incher), heat enough oil to come halfway up the bird pieces. Test the heat by dipping in one of your large pieces — if it fizzes aggressively, put in all the pieces, largest to smallest (so the smaller pieces get a little less time and don't overcook). Once all the pieces are in, the oil temperature should be effectively reduced to a gentle fizz — if it's not, lower your heat.

Gently fry the pieces until they're just barely golden and set on the bottom, then flip them. Once the other side is just barely golden, you can start flipping them continuously — up the temperature a bit if you want them darker. Cook until the juices from white meat pieces run clear (about 160ºF/71ºC) and the juices from dark meat pieces run brownish red (175ºF/79ºC). Remove them to a draining rack to cool.

Pile your pieces on some potato salad and eat.