Enjoy your own finger-lickin’ chicken with a hot twist.
Sauce Shop Sriracha
All ingredients are available to purchase in our Farm Shop
1kg Chicken pieces – wings, thighs, drumsticks, or breast halves
150ml Sauce Shop Sriracha
300g Plain Flour
Vegetable Oil (fill your pan to around 8cm deep)
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.
When ready to cook, heat the oil in a large pan to 175°C.
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.
Shake off any excess and transfer to a plate.
Carefully add the chicken to the hot oil with tongs – ensuring not to crowd the pan (cook in batches if necessary).
After 5 minutes, turn the chicken pieces and continue to do this every few minutes to ensure even browning.
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.
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)!
Let sit for 2-3 minutes before serving, with extra Sriracha or Sriracha Mayo!