Twice-Fried Chicken with Sriracha Honey

TOTAL TIME: 8 hr 50 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 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
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Directions

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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5

Newest Ratings and Reviews

Read all 12 reviews

  • on March 21, 2014

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    I wrote the recipe down during the show and made it. It was delicious, and my family raved about it. The next time I made it, I didn't have any Old Bay or seafood seasoning in the house and simply used Essence. It turned out delicious, so I thought, now I have two recipes, good. Then I misplaced the recipe, so I'm so glad you posted it here again. I copied and pasted it to my notepad, then filed in my Recipes file I created under documents so I won't lose it again. Now this is on the menu for tonight, since I had something with chicken planned.

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  • on January 27, 2013

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    Watched this episode and had to try for
    Sunday Fried Chicken - the seasoning blend for the chicken is delicious! My husband wants it on cheeseburgers next! A huge hit. Don't be afraid of this odd combo - it really works! Thanks for creating it!

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  • on January 02, 2013

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    I wanted to make this dish along with Micheal's southern greens for New Year's day,I used 2 thighs & 4 legs, that's what I had on hand. I used the brine which I added rosemary & tyhme recipe, from reviewer 1381rich cutting it in half since I only used 6 pieces and not a whole bird. Forgeting I had to work on YR Eve I put the chicken in the brine on Sunday, Dec 30th so it brined for 2 days, but no worries, the pieces were large enough that it didn't matter. It was very good, my husband said it was very moist and the flavor of the meat was great, he also said the crust almost had a burnt flavor, but it was still good. I loved the Sriacha sauce he said it was alittle to hot for him,however along with the greens from this episode, and Gina's blackeye peas it made a GREAT New Year's day meal, I will use this method in the future for frying chicken. Thanks Micheal! Happy & Healthy New Year to all!

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