This sensational San Diego-made, Louisiana-inspired Sriracha-Spiced Chicken appetizer was originally created by Chef's Roll Test Kitchen's Chef Mikel Anthony and served as our inspiration for this adaptation. Seasoned with McCormick Culinary® Sriracha Seasoning and McCormick Culinary® Sea Salt Mediterranean Fine Grind and fried to perfection, this hot dish is served with a fresh slaw made from shredded cabbage, sliced red radishes, cilantro, mint, lime and Thai Kitchen Fish Sauce. It’s like a Southern summer road trip for your taste buds any time of year!
Ingredients
- Fried Chicken
- 8 eaches chicken thighs, boneless, skinless
- 2 cups cornstarch, divided
- 2 cups flour, all-purpose, divided
- 1/4 cup pickle brine
- 1 tablespoon Sea Salt, Mediterranean Fine Grind
- 1 cup buttermilk
- 2 tablespoons Frank's RedHot Original RedHot Sauce
- Frying oil, for deep frying, as needed
- Slaw
- 1 cup red cabbage, shredded
- 1/4 cup red radishes, thinly sliced
- 1/2 cup cilantro, fresh, picked, leaves only
- 1/2 cup mint, fresh, picked, leaves only
- 1 tablespoon Thai Kitchen Premium Fish Sauce
- 1/4 cup lime juice freshly squeezed, juice only
- 1 teaspoon soy sauce
- Hot Sauce
- 1 cup fry oil
- 1/4 cup butter, melted
- 1/4 cup Sriracha Seasoning
- 1 tablespoon Cayenne Pepper, Ground
Nutrition Information
(per serving)
This sensational San Diego-made, Louisiana-inspired Sriracha-Spiced Chicken appetizer was originally created by Chef's Roll Test Kitchen's Chef Mikel Anthony and served as our inspiration for this adaptation. Seasoned with McCormick Culinary® Sriracha Seasoning and McCormick Culinary® Sea Salt Mediterranean Fine Grind and fried to perfection, this hot dish is served with a fresh slaw made from shredded cabbage, sliced red radishes, cilantro, mint, lime and Thai Kitchen Fish Sauce. It’s like a Southern summer road trip for your taste buds any time of year!
Key products
Instructions
For the Slaw:
- Combine the fish sauce, lime juice, and soy sauce in a small bowl.
- In a medium bowl combine cabbage, radishes, and herbs.
- Toss with dressing.
For the Fried Chicken:
- Combine buttermilk, pickle brine, and Franks Hot Sauce in a bowl. Add chicken and toss to evenly coat. Cover, refrigorate and allow to marinate for 2-4 hours or up to over night.
- Preheat fryer to 350°F.
- Combine flour, cornstarch, and salt. Divide in half and place in two large bowls.
- Remove chicken from buttermilk and place on a wire rack to drain slightly. Place each thigh into the flour mixture individually.
- Squeeze the flour mixture into the chicken to create a thicker coating with ridges and bumps. Place on a clean rack and let sit for 5 minutes to allow the flour to hydrate. Repeat this process with the unused flour mixture.
- Fry chicken thighs until they are golden brown and have reached an internal temperature of 165°F.
For the Hot Sauce:
- Combine 1 cup of hot fry oil with butter and seasonings. Coat chicken in mixture.
For Serving:
- Plate 2 thighs per plate and top with red cabbage slaw.
