Dip the chicken strips in the panko mixture, ensuring they are fully coated. https://www.thespruceeats.com/spicy-sriracha-panko-chicken-fingers-3058638 If you like fried chicken (well, who doesn’t!! From easy classics to festive new favorites, you’ll find them all here. Sear … Turn them over and fry until you get an even golden brown colour. Estimated values based on one serving size. https://thecitylane.com/buttermilk-sriracha-fried-chicken-recipe Drain the oil and place them on kitchen towels. Mix sriracha, honey, soy sauce, lemon juice, water, Chinese five spice, chili flakes into a bowl and … Have a recipe of your own to share?Submit your recipe here. Let us connect - check out the about me page. And luckily, last week a friend who returned from San Jose gifted us a couple of bottles of sriracha. Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO Transfer the chicken to a paper towel-lined plate to remove extra grease. Easy recipes and cooking hacks right to your inbox. Marinate in refrigerator 1 to 24 hours, turning bag occasionally Takes less than 10 minutes to prep. I write about simple, honest food using local, organic produce. Pour the panko crumbs in a wide, shallow bowl. Biriyani Lover, Food Blogger, Food Writer in that order. Learn how your comment data is processed. I tried it once, and voila – it was love at first taste! Lovely, crispy, gently sweet fried bread coating protecting mildly hot, Sriracha flavoured succulent chicken. Copyright © 2019 Arun velekkat & The Take It Easy Chef, Don't worry about the amount of sriracha sauce. tongs or a slotted spoon to transfer the chicken to the prepared cooling rack It is also meant for sharing! Check your email to confirm your subscription. Sriracha sauce and chicken married together by frying – this is a match made in heaven! There is something about fried chicken! Legendary sriracha sauce and succulent chicken married together by frying - this Sriracha Fried Chicken is a match made in heaven! Lovely, crispy, gently sweet fried bread coating protecting mildly hot, Sriracha flavoured succulent chicken. Combine the Sriracha sauce, honey, soy sauce, sesame oil, garlic, and ginger in a bowl. In fact, it’s become so popular in the US that they have sriracha festivals to celebrate all the great dishes created with this wonderful hot sauce. I came across sriracha sauce for the first time during one of my work travels to the US. Or toss all of the ingredients into a resealable bag. Your email address will not be published. It doesn’t matter how often you have one, it doesn’t matter how many varieties you try, you can never say no to a hot, crispy piece of fried chicken. In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine. Serve hot with, you guessed it right, some sriracha sauce for dipping. It should be nice and sticky by this point. I thought that one of these days I am going to come up with a recipe that’ll have both fried chicken and sriracha….. and some more of sriracha. https://tasty.co/recipe/crispy-sriracha-buttermilk-oven-fried-chicken This Sriracha Chicken Recipe is as easy as it can get. This hot chilli sauce which originated from the Thai city of Si Racha is now a popular condiment in restaurants across the globe. Dip the chicken strips or tenders in the … In a mixing bowl add the flour, sriracha sauce, water, and mix well to a thick batter consistency. Takes less than 10 minutes to prep. You can let this stand for 5-10 minutes for a quick marination. Add the chicken strips and submerge in the buttermilk mixture. Flip the chicken over, and bake for an additional 10 minutes. With some really hot oil, takes even less time to cook. With some really hot oil, takes even less time to cook. Take a piece of batter coated chicken, and roll it in the breadcrumbs to give a uniform coating. Simple joys of life! In a bowl, combine the buttermilk and Sriracha and mix to combine. ), this sriracha fried chicken is for you! That thought gave birth to this recipe of Sriracha Fried Chicken! Gently place the breadcrumb coated chicken in the hot oil. Blend well so that there are no lumps. Placing many pieces into the oil at once will drop the oil temperature, and you wouldn't get the crispiness that we want. Transfer the chicken to the baking sheet, and bake for 10 minutes. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Required fields are marked *. Your email address will not be published. If desired, broil for 2-3 minutes to crisp up at the end. Refrigerate for at least 2 hours. Gently place a few more pieces (after coating them with breadcrumbs), keeping an eye on the oil temperature. Cover with plastic wrap. Believe me, it's not going to be too hot to savour, *Drop a little batter into the oil. On a cutting board, slice each chicken breast into strips. https://www.marionskitchen.com/smoky-sriracha-fried-chicken Heat oil in a thick, deep-bottom pan. Serve over … Line a rimmed baking sheet with parchment paper and brush with canola oil. When the oil is hot enough*, reduce the flame to medium. This site uses Akismet to reduce spam. One quick note before you get cooking: I have used chicken drumsticks in this recipe, but you can use any chicken pieces. Seal bag; turn to coat chicken. Place chicken in a resealable plastic bag set in a shallow dish. Simple joys of life! If it bubbles and rises to the top, your oil is ready. Garnish with the chopped spring onions. Show some love, and don’t indulge yourself. Add chicken to sauce and stir to evenly coat. Pour 1/2 cup sriracha sauce over chicken. Add chicken pieces to the bowl, and coat them well with the batter. Taste the batter and add a pinch of salt if required. 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