Enjoy your own finger-lickin’ chicken with a hot twist.
Sauce Shop Sriracha
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)
All ingredients are available to purchase in our Farm Shop
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!