HONEY FRIED CHICKEN
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
- In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
- Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
- Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.
HONEY AND SRIRACHA FRIED CHICKEN
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
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
FRIED CHICKEN WITH SRIRACHA HONEY
Don't forget to cut your chicken into smaller pieces. No egg wash is necessary and the coating will come out crisp.
Provided by gailanng
Categories Whole Chicken
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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 large resealable plastic bags and refrigerate overnight.
- In a small bowl, combine the honey and Sriracha. Stir well; refrigerate until ready to fry the chicken.
- In a large Dutch oven, put in enough oil to come 4 inches up the side of the pot. Heat the oil.
- 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. Fry in several small batches. Cook, turning once, until golden and cooked (approx. 15 - 20 minutes). Remove the chicken to a wire cooling rack and repeat with the remaining chicken. Chicken should be dark golden and crispy.
- Remove onto paper towels and serve immediately with the Sriracha honey.
Nutrition Facts : Calories 1031.2, Fat 68.8, SaturatedFat 19.6, Cholesterol 340.5, Sodium 330.3, Carbohydrate 14.3, Fiber 1, Sugar 13, Protein 84.8
HONEY & SRIRACHA HOT WINGS
Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Number Of Ingredients 9
Steps:
- Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.
Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.1 milligram of sodium
More about "fried chicken with sriracha honey food"
BEST HONEY SRIRACHA FRIED CHICKEN RECIPE - FOOD52
From food52.com
Cuisine AmericanCategory DinnerServings 3-4
TWICE-FRIED CHICKEN WITH SRIRACHA HONEY : RECIPES
From cookingchanneltv.com
HONEY SRIRACHA CHICKEN AND WAFFLES - HEALTHYISH FOODS
From healthyishfoods.com
SRIRACHA HONEY CHICKEN STIR-FRY - JESSICA GAVIN
From jessicagavin.com
HONEY SRIRACHA CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN AND WAFFLES WITH SRIRACHA HONEY - LIFE, LOVE, AND …
From lifeloveandgoodfood.com
HONEY GARLIC SRIRACHA CHICKEN - CAFE DELITES
From cafedelites.com
HONEY-SRIRACHA CHICKEN WINGS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Judi StowellSteps 3Difficulty Easy
THIS HEALTHY SRIRACHA-HONEY OVEN-FRIED CHICKEN IS SIMPLY …
From foodnetwork.ca
5/5 (8)Category Baking,Chicken,Healthy Eating,Quick And EasyServings 4Total Time 35 mins
AIR-FRIED SPICY CHICKEN FINGERS WITH SRIRACHA HONEY MUSTARD
From theinspiredhome.com
SWEET & SPICY HONEY SRIRACHA CHICKEN | KITCHEN @ HOSKINS
From kitchenathoskins.com
CRISPY NOODLES WITH “HONEY SRIRACHA” CHICKEN | READY SET EAT
From readyseteat.ca
SMOKY SRIRACHA FRIED CHICKEN | MARION'S KITCHEN
From marionskitchen.com
MICHAEL SYMON’S TWICE-FRIED CHICKEN WITH SRIRACHA HONEY
From rachaelrayshow.com
STIR-FRIED SRIRACHA HONEY CHICKEN RECIPE | SIDECHEF
From sidechef.com
SRIRACHA FRIED CHICKEN AND PICKLES - SMH.COM.AU
From smh.com.au
AIR FRYER CHICKEN CROQUETTES - FORK TO SPOON
From forktospoon.com
AIR FRYER HONEY SRIRACHA CHICKEN - COOKS WELL WITH OTHERS
From cookswellwithothers.com
10 INSANELY DELICIOUS ASIAN CHICKEN RECIPES YOU CAN MAKE AT HOME
From pupswithchopsticks.com
AIR FRYER SRIRACHA HONEY BOURBON FRIED CHICKEN WINGS - STAY …
From staysnatched.com
CRISPY AIR-FRIED CHICKEN WITH SRIRACHA-HONEY DRIZZLE
From recipes.instantpot.com
14 BEST HOT SAUCES OF 2023 - NYPOST.COM
From nypost.com
STICKY HONEY SRIRACHA CHICKEN BITES - JO COOKS
From jocooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love