Sriracha And Beer Fried Chicken With Sriracha Honey Glaze Recipes

SRIRACHA BEER CAN CHICKEN

Steps:

• Remove the giblets from the chicken and pat it dry with a paper towel.
• In a small bowl, combine the softened butter with the chili sauce. Mash it together to form a paste.
• Rub the entire chicken with the butter paste. If possible, work some under the skin, between the skin and meat of the chicken. Save about 1/4 of the butter paste to apply later as the chicken cooks.
• Pour out (or drink) half of the beer. Also, make sure the beer is at room temperature. Add a few dashes of sriracha to the beer also.
• Set the can upright in a large dish. Carefully place the bird directly over the can. It should stand up perfectly.
• Prepare grill for indirect heat. If you have three heat elements, turn on the outside two and leave the middle completely off.
• Set chicken in middle of grill, so it isn't directly over the heat. Close the lid and cook the chicken for about an hour for a 4 pound chicken.
• Use a thermometer to make sure the bird registers 160°F in the breast and 175-180°F in the thigh.
• Remove bird carefully from grill and let cool for 10 minutes.
• Carefully remove beer can from chicken cavity.
• Slice up chicken and serve!

HONEY-SRIRACHA CHICKEN WINGS

Steps:

• Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
• Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.
• Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY AND SRIRACHA FRIED CHICKEN

Steps:

• Using a whisk, combine all spices in a mixing bowl until thoroughly combined.
• In a small bowl combine the Sriracha and honey, set aside
• Store in an airtight container for up to 2 months.
• In a medium mixing bowl, combine the all-purpose flour and cornmeal, mix evenly and set aside.
• In a large mixing bowl, using a whisk combine the buttermilk, eggs, BBQ spice, kosher salt and mix until thoroughly combined.
• Cut the chicken thighs into "fingers" or pieces approximately 3"x 1.5"-inches and place in the seasoned buttermilk mixture. Mix thoroughly, cover and allow to refrigerate for a minimum of 4 hours (overnight is ideal).
• Before prepping the chicken to fry, begin heating oil in a heavy-bottomed pot on medium high. For optimal frying use a thermometer, the temperature should read somewhere between 350°F - 375°F.
• To prep the chicken for frying: remove the chicken from the fridge and using a strainer, drain off the excess buttermilk marinade from the chicken. The chicken does not need to be completely dry, a little bit of buttermilk on each piece will help the breading adhere). Working in manageable batches, transfer the drained chicken pieces into the flour/cornmeal mix and gently toss until they are entirely breaded all over.
• To fry the chicken: Once again working in batches, carefully lower the breaded chicken pieces into the heated oil, approximately 8-10 pieces at a time is ideal. Fry the chicken for approximately 8-10 minutes or until browned and cooked through. Remove from the oil and allow to cool slightly on a wire rack. Season each piece with a little bit of kosher salt right out of the oil. Continue with this step until all of the chicken pieces are fried.
• To plate: Transfer all of the chicken pieces to a serving platter, drizzle with the sriracha honey (or serve on the side for dipping) and top with the optional cilantro sprigs and/or crispy fried garlic.

TWICE-FRIED CHICKEN WITH SRIRACHA HONEY

Steps:

• 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.

BEER CAN CHICKEN WITH HONEY, LIME & SRIRACHA GLAZE RECIPE - (4.5/5)

Steps:

• Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a beer can roasting pan Heat one side of grill to 400 degrees. Place chicken on side of grill over indirect heat and close lid Prepare the glaze Whisk together honey, Sriracha, salt and the juice of one lime until fully incorporated Baste chicken with glaze while grilling (every 20 to 30 minutes) until glaze is gone. Rotate chicken as needed to cook evenly. Cook chicken approximately 20 minutes per pound or to an internal temperature of 180 degrees Turn off the heat and let chicken rest on grill for 15 minutes. Remove chicken from grill and allow to rest for a few more minutes before carefully removing chicken from beer can roasting pan to a cutting board. Cut and serve with sides of choice.

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
• Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
• Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
• Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
• Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.