Twice-Fried Chicken With Sriracha Honey
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well
2
Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight
3
In a small bowl, combine the honey and Sriracha
4
Stir well and refrigerate until ready to fry the chicken
5
In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot
6
Heat the lard to 325 degrees F
7
In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt
8
Remove the chicken pieces from the bags and dredge in the flour mixture
9
Beginning with the thighs, add the chicken to the pot, making sure not to crowd
10
(This may take several batches
11
) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes
12
Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary
13
(If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve
14
) Once all the chicken is done, heat up the lard to 365 degrees F
15
Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side
16
Remove onto paper towels and serve immediately with the Sriracha honey
17
Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops
18
If you can't find it, use vegetable or peanut oil
19
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