Description
Craving some delicious Honey Sriracha Fried Chicken? Discover the perfect recipe with helpful tips to make it at home! Try it now.
Ingredients
Scale
- 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
- 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)
- 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
- 4–6 cups (950-1400ml) vegetable or peanut oil
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg