Honey And Sriracha Fried Chicken Recipes

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SRIRACHA HONEY CHICKEN



Sriracha Honey Chicken image

A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.

Provided by Sadaf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons Sriracha hot sauce
1 tablespoon honey
1 tablespoon butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
  • Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
  • Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g

HONEY AND SRIRACHA FRIED CHICKEN



Honey and Sriracha Fried Chicken image

This dish is a simplified version of my original recipe for sriracha honey fried chicken, in which I use the whole bird broken down into eighths. However, in this version, I swap it out for boneless skinless chicken thighs, which cuts down on both prep and cook time -- but sti...

Provided by Vicky Tran

Categories     Main Dishes

Time 45m

Yield 6 servings

Number Of Ingredients 22

2 pounds boneless skinless chicken thighs, trimmed of excess fat
2 tablespoons granulated sugar
10 cups vegetable oil (for frying)
1 tablespoon smoked paprika
3 tablespoons BBQ spice mix
1 tablespoon Spanish paprika
2 cups buttermilk
1/2 tablespoon dried oregano
2 cups all-purpose flour
1/2 tablespoon black pepper, ground
1/ 2 cup cornmeal, fine
1 tablespoon garlic powder
1/ 3 cup honey
1 tablespoon mustard powder
1 large egg
1 tablespoon onion powder
2 tablespoons kosher salt
1/2 tablespoon ginger, ground
2 tablespoons Sriracha (or hot sauce of choice)
1 tablespoon cumin, ground
6 whole sprigs cilantro (optional, for garnish)
2 tablespoons crispy fried garlic (optional, for garnish)

Steps:

  • Using a whisk, combine all spices in a mixing bowl until thoroughly combined.
  • In a small bowl combine the Sriracha and honey, set aside
  • Store in an airtight container for up to 2 months.
  • In a medium mixing bowl, combine the all-purpose flour and cornmeal, mix evenly and set aside.
  • In a large mixing bowl, using a whisk combine the buttermilk, eggs, BBQ spice, kosher salt and mix until thoroughly combined.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.

TWICE-FRIED CHICKEN WITH SRIRACHA HONEY



Twice-Fried Chicken with Sriracha Honey image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 8h50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon coriander seeds, toasted and cracked
1 teaspoon chipotle powder
1 teaspoon smoked paprika
Kosher salt
One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings and 1 backbone, halved)
3 tablespoons honey
3 tablespoons Sriracha
Lard, for frying
1 1/2 cups instant flour, such as Wondra

Steps:

  • In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.
  • In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
  • In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.
  • In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
  • Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)
  • Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.
  • Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil.
  • Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch.

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