Sriracha Fried Chicken

Enjoy your own finger-lickin’ chicken with a hot twist.


3-4 people


Sauce Shop Sriracha


  • 1kg Chicken pieces – wings, thighs, drumsticks, or breast halves
  • 200ml Buttermilk
  • 150ml Sauce Shop Sriracha
  • 300g Plain Flour
  • Sea Salt
  • Vegetable Oil (fill your pan to around 8cm deep)

All ingredients are available to purchase in our Farm Shop


  1. Combine the Sriracha and buttermilk in a large bowl, then add the chicken pieces – ensuring each one is well coated. Cover with clingfilm and refrigerate for at least 6 hours or preferably overnight.
  2. When ready to cook, heat the oil in a large pan to 175°C.
  3. Season the plain flour with a good pinch of salt. Remove chicken from the marinade and dredge each piece in the flour ensuring full coverage.
  4. Shake off any excess and transfer to a plate.
  5. Carefully add the chicken to the hot oil with tongs – ensuring not to crowd the pan (cook in batches if necessary).
  6. After 5 minutes, turn the chicken pieces and continue to do this every few minutes to ensure even browning.
  7. After 15-20 minutes the chicken will be well browned and cooked through. The larger the pieces, the longer they will take to cook. If possible use a meat thermometer, check the internal temperature is 75°C.
  8. Remove the chicken from the oil and transfer to a cooling rack, set over a paper towel lined baking sheet (if cooking two batches of chicken put the first batch into a
    130°C oven to keep warm)!
  9. Let sit for 2-3 minutes before serving, with extra Sriracha or Sriracha Mayo!