TasteToronto | Honey and Sriracha Fried Chicken

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Honey and Sriracha Fried Chicken

Moderate

Honey and Sriracha Fried Chicken

Vicky Tran

Vicky Tran

Honey and Sriracha Fried Chicken

Method

BBQ Spice Mix 2 Steps

  • Step 1

    Using a whisk, combine all spices in a mixing bowl until thoroughly combined.

  • Step 2

    Store in an airtight container for up to 2 months.

Honey and Sriracha Fried Chicken 8 Steps

  • Step 1

    In a small bowl combine the Sriracha and honey, set aside

  • Step 2

    In a medium mixing bowl, combine the all-purpose flour and cornmeal, mix evenly and set aside.

  • Step 3

    In a large mixing bowl, using a whisk combine the buttermilkeggsBBQ spicekosher salt and mix until thoroughly combined.

  • Step 4

    Cut the chicken thighs into “fingers” or pieces approximately 3"x 1.5"-inches and place in the seasoned buttermilk mixture. Mix thoroughly, cover and allow to refrigerate for a minimum of 4 hours (overnight is ideal).

  • Step 5

    Before prepping the chicken to fry, begin heating oil in a heavy-bottomed pot on medium high. For optimal frying use a thermometer, the temperature should read somewhere between 350°F - 375°F.

  • Step 6

    To prep the chicken for frying: remove the chicken from the fridge and using a strainer, drain off the excess buttermilk marinade from the chicken. The chicken does not need to be completely dry, a little bit of buttermilk on each piece will help the breading adhere). Working in manageable batches, transfer the drained chicken pieces into the flour/cornmeal mix and gently toss until they are entirely breaded all over.

  • Step 7

    To fry the chicken: Once again working in batches, carefully lower the breaded chicken pieces into the heated oil, approximately 8-10 pieces at a time is ideal. Fry the chicken for approximately 8-10 minutes or until browned and cooked through. Remove from the oil and allow to cool slightly on a wire rack. Season each piece with a little bit of kosher salt right out of the oil. Continue with this step until all of the chicken pieces are fried.

  • Step 8

    To plate: Transfer all of the chicken pieces to a serving platter, drizzle with the sriracha honey (or serve on the side for dipping) and top with the optional cilantro sprigs and/or crispy fried garlic.

Tags:

Cooking At Home

Toronto Recipes

Honey and Sriracha Fried Chicken

Moderate

Honey and Sriracha Fried Chicken

Vicky Tran

Vicky Tran

Honey and Sriracha Fried Chicken

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

Main Dishes

Ingredients

Honey and Sriracha Fried Chicken

  • 2 pounds boneless skinless chicken thighs, trimmed of excess fat

  • 10 cups vegetable oil (for frying)

  • 3 tablespoons BBQ spice mix

  • 2 cups buttermilk

  • 2 cups all-purpose flour

  • 1/ 2 cup cornmeal, fine

  • 1/ 3 cup honey

  • 1 large egg

  • 2 tablespoons kosher salt

  • 2 tablespoons Sriracha (or hot sauce of choice)

  • 6 whole sprigs cilantro (optional, for garnish)

  • 2 tablespoons crispy fried garlic (optional, for garnish)

BBQ Spice Mix

  • 2 tablespoons granulated sugar

  • 1 tablespoon smoked paprika

  • 1 tablespoon Spanish paprika

  • 1/2 tablespoon dried oregano

  • 1/2 tablespoon black pepper, ground

  • 1 tablespoon garlic powder

  • 1 tablespoon mustard powder

  • 1 tablespoon onion powder

  • 1/2 tablespoon ginger, ground

  • 1 tablespoon cumin, ground

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Method

BBQ Spice Mix 2 Steps

  • Step 1

    Using a whisk, combine all spices in a mixing bowl until thoroughly combined.

  • Step 2

    Store in an airtight container for up to 2 months.

Honey and Sriracha Fried Chicken 8 Steps

  • Step 1

    In a small bowl combine the Sriracha and honey, set aside

  • Step 2

    In a medium mixing bowl, combine the all-purpose flour and cornmeal, mix evenly and set aside.

  • Step 3

    In a large mixing bowl, using a whisk combine the buttermilkeggsBBQ spicekosher salt and mix until thoroughly combined.

  • Step 4

    Cut the chicken thighs into “fingers” or pieces approximately 3"x 1.5"-inches and place in the seasoned buttermilk mixture. Mix thoroughly, cover and allow to refrigerate for a minimum of 4 hours (overnight is ideal).

  • Step 5

    Before prepping the chicken to fry, begin heating oil in a heavy-bottomed pot on medium high. For optimal frying use a thermometer, the temperature should read somewhere between 350°F - 375°F.

  • Step 6

    To prep the chicken for frying: remove the chicken from the fridge and using a strainer, drain off the excess buttermilk marinade from the chicken. The chicken does not need to be completely dry, a little bit of buttermilk on each piece will help the breading adhere). Working in manageable batches, transfer the drained chicken pieces into the flour/cornmeal mix and gently toss until they are entirely breaded all over.

  • Step 7

    To fry the chicken: Once again working in batches, carefully lower the breaded chicken pieces into the heated oil, approximately 8-10 pieces at a time is ideal. Fry the chicken for approximately 8-10 minutes or until browned and cooked through. Remove from the oil and allow to cool slightly on a wire rack. Season each piece with a little bit of kosher salt right out of the oil. Continue with this step until all of the chicken pieces are fried.

  • Step 8

    To plate: Transfer all of the chicken pieces to a serving platter, drizzle with the sriracha honey (or serve on the side for dipping) and top with the optional cilantro sprigs and/or crispy fried garlic.

Tags:

Cooking At Home

Toronto Recipes

Honey and Sriracha Fried Chicken