Honey Sriracha Fried Chicken

Imagine sinking your teeth into perfectly crispy chicken that crackles with each bite, revealing juicy meat beneath and delivering a harmonious blend of sweet honey and spicy sriracha that dances on your palate. This Honey Sriracha Fried Chicken is the ultimate comfort food upgrade that transforms ordinary fried chicken into something extraordinary. The addictive combination of sticky-sweet honey glaze with the bold kick of sriracha creates a flavor explosion that’s impossible to resist. You’ll learn how to achieve that perfect golden crust, create the most flavorful marinade, and master the signature honey sriracha sauce that makes this dish utterly irresistible.

Why You’ll Love This Recipe

This Honey Sriracha Fried Chicken recipe stands out from standard fried chicken for several compelling reasons. First, the double-dredging technique creates an ultra-crispy exterior that stays crunchy even after being tossed in the glaze – no soggy coating here! The contrast between the crunchy exterior and juicy, tender meat inside creates a textural masterpiece that’s deeply satisfying.

The flavor profile is truly exceptional – the sweetness from the honey perfectly balances the heat from the sriracha, creating a sweet-spicy combination that’s addictive without overwhelming your taste buds. You can easily adjust the heat level to suit your preference, making it family-friendly or dialed up for spice enthusiasts.

What’s more, while this recipe delivers restaurant-quality results, it uses simple ingredients you likely already have in your pantry. The marinade does double duty by tenderizing the chicken while infusing it with flavor from the inside out. Even if you’re new to frying, the clear instructions will guide you to success, making this Honey Sriracha Fried Chicken a guaranteed crowd-pleaser for dinner parties, game days, or family meals.

Ingredients

For the Chicken Marinade:

• 2 pounds (900g) chicken pieces (drumsticks and thighs preferred)
• 1 cup (240ml) buttermilk
• 2 tablespoons sriracha sauce
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Dredging Mixture:

• 2 cups (240g) all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder (for extra crispiness)

For the Honey Sriracha Glaze:

• 1/3 cup (113g) honey
• 1/4 cup (60ml) sriracha sauce (adjust to taste)
• 2 tablespoons soy sauce
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar

For Frying:

• 4-6 cups (950-1400ml) vegetable or peanut oil

For Garnish:

• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds

Pro Tips

Achieving perfect Honey Sriracha Fried Chicken requires attention to a few critical techniques. First, don’t rush the marinating process – at least 4 hours is good, but overnight is best. The buttermilk not only adds flavor but also contains enzymes that tenderize the chicken, resulting in meat that’s juicy and tender rather than tough or dry. This extended marination time is the secret to restaurant-quality fried chicken.

Temperature control is essential for perfect frying. Use a candy or deep-fry thermometer to maintain oil at a steady 350°F (175°C). If the oil is too hot, the exterior will burn before the inside cooks; too cool, and the chicken will absorb excess oil and become greasy. Let the oil return to temperature between batches to ensure consistent cooking.

For the crispiest coating that adheres perfectly to the chicken, allow the excess marinade to drip off completely, then follow the double-dredge method. After the first dredge in flour, let the chicken rest for 5 minutes – this allows the coating to hydrate and adhere better before the second dredge. This resting period creates those coveted craggy, crispy bits that make fried chicken irresistible and ensures the coating won’t slide off when you bite into your Honey Sriracha Fried Chicken.

Instructions

Step 1: Marinate the Chicken
In a large bowl, combine buttermilk, 2 tablespoons sriracha, garlic powder, salt, and pepper, whisking until fully incorporated. Add the chicken pieces, ensuring they’re completely submerged in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This marinade works magic by tenderizing the meat while infusing it with flavor from the inside out.

Step 2: Prepare the Dredging Station
When ready to cook, combine all dredging ingredients in a large, shallow dish, whisking to ensure even distribution of spices. Set up your dredging station with the marinated chicken, flour mixture, and a wire rack placed over a baking sheet for the coated chicken pieces. This organization makes the process smoother and less messy.

Step 3: Dredge the Chicken
Remove chicken pieces from the marinade one at a time, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres. Place on the wire rack and repeat with remaining pieces. After a 5-minute rest, dredge each piece a second time for an extra-crispy coating with those delicious craggy bits everyone fights over.

Step 4: Heat the Oil
Pour oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. The right temperature is crucial for that perfect golden-brown Honey Sriracha Fried Chicken – too hot and it burns, too cool and it gets greasy.

Step 5: Fry the Chicken
Carefully lower 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Maintain the oil temperature between 325-350°F (163-175°C). Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and develops a beautiful golden-brown crust. Transfer to a clean wire rack set over a baking sheet to drain excess oil.

Step 6: Make the Honey Sriracha Glaze
While the chicken is frying, prepare the glaze. In a medium saucepan over medium heat, melt the butter and add minced garlic, cooking until fragrant (about 30 seconds). Add honey, sriracha, soy sauce, rice vinegar, and brown sugar. Bring to a simmer and cook for 3-5 minutes until slightly thickened. The glaze should coat the back of a spoon but remain pourable.

Step 7: Glaze and Serve
When all the chicken is fried, transfer to a large bowl. Pour three-quarters of the warm honey sriracha glaze over the chicken and gently toss until evenly coated. Transfer to a serving platter, drizzle with remaining glaze, and garnish with chopped green onions and sesame seeds. Serve your Honey Sriracha Fried Chicken immediately while hot and crispy for the most sublime experience.

Variations

Baked Honey Sriracha Chicken
For a healthier spin on Honey Sriracha Fried Chicken, try a baked version. After marinating, shake off excess buttermilk and dredge as directed. Instead of frying, place the coated chicken on a wire rack set over a baking sheet. Spray or brush lightly with oil, then bake at 425°F (220°C) for 35-40 minutes, turning halfway through. Toss with the glaze as directed for a lighter but still delicious alternative.

Korean-Inspired Gochujang Version
For an exciting twist, substitute gochujang paste for half of the sriracha in both the marinade and glaze. Add 1 tablespoon of sesame oil and 1 teaspoon of ginger to the glaze. This variation gives your spicy honey chicken a more complex, Korean-inspired flavor profile with deeper umami notes and a distinctive fermented heat that pairs beautifully with the sweet honey.

Extra Crispy Boneless Version
For maximum convenience, use boneless chicken thighs or breast pieces cut into chunks. Follow the same marinating and dredging process, but reduce frying time to 7-9 minutes. The smaller pieces create more surface area for that addictive crispy coating and allow for easy one-handed snacking, making this variation of Honey Sriracha Fried Chicken perfect for parties or game day gatherings.

Storage and Serving

To store leftover Honey Sriracha Fried Chicken, allow it to cool completely before placing it in an airtight container. Refrigerate for up to 3 days. For best results, store the chicken separate from any unused glaze. To reheat, place the chicken on a wire rack over a baking sheet in a 350°F (175°C) oven for 10-15 minutes until heated through and re-crisped. Avoid microwaving, which will make the coating soggy.

Serve your Honey Sriracha Fried Chicken with traditional sides like creamy coleslaw, whose cool crunchiness provides the perfect contrast to the spicy-sweet chicken. Homemade biscuits or cornbread complement the flavor profile beautifully while soaking up any extra glaze. For a complete meal, add crispy french fries or potato wedges dusted with the same spices used in the chicken coating.

For an Asian-inspired feast, serve alongside steamed rice to soak up the delicious sauce, quick-pickled vegetables for a tangy contrast, and cucumber salad dressed with rice vinegar and sesame oil. This combination creates a balanced meal with complementary flavors and textures that elevate your spicy honey chicken to restaurant-worthy status.

FAQs

Can I adjust the spice level of the Honey Sriracha Fried Chicken?
Absolutely! For milder chicken, reduce the sriracha in the glaze to 2 tablespoons and add more honey. For extra heat, increase sriracha to 1/3 cup or add 1/2 teaspoon of cayenne pepper to the dredging mix.

What’s the best type of chicken to use for this recipe?
Skin-on, bone-in thighs and drumsticks work best as they stay juicier during frying and have more flavor. For boneless options, thighs are preferable to breast meat as they’re more forgiving and won’t dry out as quickly.

Can I make the honey sriracha glaze ahead of time?
Yes, the glaze can be made up to 3 days in advance and stored in the refrigerator. Gently reheat before tossing with the fried chicken.

Why is my coating falling off during frying?
This typically happens if the oil isn’t hot enough or if you didn’t let excess marinade drip off completely. Ensure your oil is at 350°F and the chicken is well-drained before dredging.

Can I air fry this chicken instead?
Yes! Preheat your air fryer to 380°F (193°C), spray the coated chicken with cooking oil, and cook in batches for 20-25 minutes, flipping halfway through. The coating won’t be quite as crunchy as deep-fried, but it’s a great lower-fat alternative for Honey Sriracha Fried Chicken.

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