Twice-Fried Chicken with Sriracha Honey

Michael Symon
Recipe courtesy Michael Symon
Show: Symon's Suppers Episode: Southern Favorites

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5

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Total Reviews: 11

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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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  • on August 03, 2012

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    @kensethfan; a very simple brine recipe is 1 cup of salt (table or kosher is fine, 1/2 cup sugar, 16 cups water - heat that in a pan until it is all dissolved then cool and immerse the chicken. That's about enough for 2 whole chickens, so scale it down if you're making less. You can also through in herbs/spices at this point - I like to heavily season the chicken before dunking in the brine, this helps draw a lot of flavour in before rinsing afterwards, little chef-y tip : Soak 2-3 hours for skinless, 12-16 for skin on meat.

    Great recipe, the sriracha honey is genius.

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  • on June 22, 2012

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    This recipe is going back to the original fried chicken from the south; especially using Lard for the cooking oil. This twice fried chicken is very, very moist and crispy. This is a wonderful recipe.

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  • on May 07, 2012

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    Flavors in this recipe was great. Love the taste. The only thing I did was to grill instead of frying and it still turned out to be a crowd pleaser.

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  • on February 04, 2012

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    Being from Maryland, the thought of Old Bay involved in anything got my interest. I made it -- followed the recipe on the temp, time and mostly spices....IT WAS THE BEST FRIED CHICKEN EVER!

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  • on February 04, 2012

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    Excellent! Making this for Super Bowl Sunday. My only question is that I couldn't find out the brine for the chicken, & can't find anything on the internet.Would love to have a simple brine recipe.

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  • on January 31, 2012

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    I followed the recipe exactly, because I'm not entirely comfortable with frying foods, and it turned out perfectly. Crispy on the outside, moist in the center. One thing Michael Symon mentions in the episode which is not noted in the written recipe, is before you fry the chicken, take it out of the fridge and bring it to room temperature.

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  • on January 30, 2012

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    Loved it. A hit!!!

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  • on January 29, 2012

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    This chicken was finger-licking delicious, and not greasy at all. The coating was the crispiest I have ever made, and the sriracha honey was a hit. I served it on the side so my gang could add as much or as little as they wanted.

    I fried the chicken in two batches and held each in a 300 degree oven in between fryings. We served the chicken with steak fries with complimentary seasonings and a batch of sauteed chard and cabbage with apple cider vinegar.

    This certainly isn't "health food," but when comfort food is desired, this recipe is just what is needed. I would give it more stars if I could!

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