This is one of our all time favourites...
1kg Chicken pieces – wings, thighs, drumsticks, or breast halves
300g Plain Flour
Vegetable Oil (fill the pan around 8cm deep)
- Combine Sriracha and buttermilk in a large bowl, then add chicken pieces ensuring each one is well coated. Cover with clingfilm and refrigerate for at least 6 hours or preferably overnight.
- Heat oil in a large pan to 175°C and season the plain flour with a good pinch of salt.
- Remove chicken from the marinade and dredge each piece in the flour ensuring full coverage. Shake off any excess and transfer to a plate.
- Carefully add the chicken to the hot oil with tongs ensuring not to crowd the pan, cook in two batches if necessary.
- After 5 minutes turn the chicken pieces and continue to do this every few minutes to ensure even browning. After 15-20 minutes the chicken will be well browned and cooked through. The larger the pieces, the longer they will take to cook.
- If possible use a meat thermometer and check the internal temperature is 75°C.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet (if cooking two batches of chicken put the first batch into a 130°C oven to keep warm). Let sit for 2-3 minutes before serving with extra Sriracha or Sriracha Mayo!
This recipe is featured in The Nottingham Cookbook: Second Helpings alongside other great recipes from Nottingham chefs and food businesses. Photo credit: Paul Carroll.