Sriracha Fried Chicken
Rated 4.1 stars by 15 users
Category
Main dishes
Servings
3-4
Prep Time
6 minutes
Cook Time
20 minutes
Our all-time favourite crispy Sriracha Fried Chicken recipe.
Author:James Digva
Ingredients
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1kg chicken pieces - wings, thighs, drumsticks or breast halves
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200ml buttermilk
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150ml Sriracha Hot Chill Sauce
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300g plain flour
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Salt
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Vegetable oil
Directions
Combine Sriracha and buttermilk in a large bowl, then add the chicken pieces ensuring each is well coated.
Cover with clingfilm and refrigerate for at least 6 hours or preferably overnight.
Heat oil in a large pan to 175C 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 cooked through.
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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