Wednesday, December 4, 2013

Sriracha fried chicken.

Who isn't in love with Sriracha? Sweet, spicy, PERFECT!  I don't think i will ever make regular fried chicken after I tried this. The whole family is in love with it. It makes regular fried chicken look bland and boring.

What you need
1 cut up whole chicken or a 2 lbs package of chicken breasts cut into tenders.
1 cup Sriracha hot sauce.
2 teaspoons Tony's Chachere's  Creole seasoning ( or season salt)
4 large crushed cloves of garlic
1/2 teaspoon smoked Hungarian paprika
1/2 teaspoon onion powder.
** Crushed red pepper flakes, Aleppo pepper, and or ground red pepper to taste. ( We like our food REALLY spicy... ya sadistic like that but when we have guests over I don't use these. You can omit these or choose one for an extra twist. I *really* love the complex flavor of the Aleppo pepper with Sriracha. They complement each other in every way.

for frying~
3 cups all purpose white flour
1 teaspoon salt
2 teaspoons Tony's Chachere's  Creole seasoning ( or season salt)
1 teaspoon baking powder
**Crushed red pepper flakes.

I put everything into a plastic ziplock bag and swished it around. Nothin' fancy, folks!
After a proper squishing, refrigerate overnight. The longer the better!

When you're done marinating, heat oil. Shake off excess marinade. Roll chicken in the flour mixture and fry until golden brown and chicken floats.

The chicken will get pretty dark before it's done. Don't freak out, it isnt burnt. Due to the bright red color of the marinade the finished chicken looks darker then regular fried chicken.

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