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!
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.
Chef's Tip!
This recipe makes 4-2 thigh servings or 8-1 thigh servings!
