Honey and Sriracha Fried Chicken

30 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

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 still retains many juicy flavours. Feel free to substitute in white meat if you prefer. Using boneless chicken also makes for much easier eating when entertaining and is very kid-friendly (hold the hot sauce, though!). The bbq spice required for this is a homemade blend which will yield more than this recipe calls for, but it's very versatile, think eggs, chicken, roasted potatoes, ribs, steak -- it comes in quite handy when you're looking for a good all-purpose seasoning.

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

Directions

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 buttermilk, eggs, BBQ spice, kosher 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.