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Sriracha Fried Chicken
Rated 4.1 stars by 19 customers.
Servings
3-4
Prep time
6 minutes
Cook time
20 minutes
Our all-time favourite crispy Sriracha Fried Chicken recipe.
Ingredients
-
1kg chicken pieces - wings, thighs, drumsticks or breast halves
-
200ml buttermilk
-
150ml Sriracha Hot Chill Sauce
-
300g plain flour
-
Salt
-
Vegetable oil
Directions
1
Combine Sriracha and buttermilk in a large bowl, then add the chicken pieces ensuring each is well coated.
2
Cover with clingfilm and refrigerate for at least 6 hours or preferably overnight.
3
Heat oil in a large pan to 175C and season the plain flour with a good pinch of salt.
4
Remove chicken from the marinade and dredge each piece in the flour ensuring full coverage. Shake off any excess and transfer to a plate.
5
Carefully add the chicken to the hot oil with tongs ensuring not to crowd the pan (cook in two batches if necessary).
6
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 cooked through.
7
Remove the chicken from the oil and transfer to a cooking rack, set over a paper towel lined baking sheet. Let them sit for 2-3 minutes before serving with extra Sriracha sauce or Sriracha Mayo!
Recipe Note
This recipe is featured in The Nottingham Cookbook: Second Helpings alongside other great recipes from Nottingham chefs and food businesses. Photo credit: Paul Carroll.
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