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Crispy Herb Infused Fried Chicken with Sriracha Honey Sauce

This is the ultimate fried chicken using all white meat chicken breast(but can be used for any chicken) with the crispiest coating and drizzled with sweet and spicy, ooey and gooey Sriracha honey sauce! This is truly a treat!
Course Main Course
Cuisine American
Keyword chicken recipe, fried chicken, herb infused fried chicken
Prep Time 1 hour
Cook Time 1 day 40 minutes
Resting time 10 minutes
Servings 6 people

Ingredients

  • Brine
  • 3-4 large chicken breasts, sliced in to chicken tender sizes(I get 3-4 per chicken breast)
  • 1 quart water
  • 1/4 cup salt
  • 1/4 cip sugar
  • 1 assorted fresh herbs including rosemary, thyme, and sage I use a fresh sprig of each
  • Batter
  • 3/4 cup all purpose flour
  • 3/4 cup Argo Corn Starch
  • 4 tsp black pepper
  • 2 tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp Argo Baking Powder
  • 1 tsp Sriracha sauce
  • 1 1/2 cup water(start with 1 cup and add more if needed) I find I end up using more, but I always start conservatively so that I dont end up with a watery mess.
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp finely chopped fresh Thyme
  • 1 tsp finely fresh chopped sage
  • 2-3 quarts vegetable oil
  • Honey Sriracha Sauce
  • 1/3 cup honey
  • 1/2 tbsp Sriracha(you can adjust this depending on how spicy or sweet you like it)

Instructions

  • The first thing you want to get started is to brine your chicken for 60-90 minutes prior to frying it. Put your brine ingredients in a bowl or plastic ziplock bag. Add the chicken, sliced or whole depending on your preference.
  • Let it sit in the fridge for up to 90 minutes
  • While the chicken is brining you can prepare your batter. Mix the flour, Argo Corn Starch, Baling Powder, pepper, salt, onion, garlic, sriracha, and fresh herbs in medium sized bowl. Add the water in starting with 1 cup, and slowly add a tablespoon more until you reach the desired consistency. I like mine to be slightly thinner than pancake batter, or regular pancake batter will work too! It just needs to be able to coat the chicken fully and have the excess drain off before frying.
    You may notice as it sits it thickens. I like to let it sit for about 10 minutes and then stir, if it has thickened up, I will add a bit more water.
  • Once your chicken has been soaking for 1 hour, I like to pour my oil in the pan and get it heating. I use my enamel dutch oven to fry my chicken. I find it to be the easiest and cleanest way to cook my fried chicken. I rarely get any oil splatters because the sides are high. I fill the dutch over approximately half way and heat it over medium heat.
  • Once the oil is hot enough approximately 350° you are ready to start frying your chicken.
  • I usually place a wire rack in a sheet pan to help drain the chicken.
  • Remove the chicken from the brine and pat it down with a paper towel to remove any excess moisture.
  • Working in batches of 3-4 chicken tenders, carefully dip the chicken pieces in to the batter, letting the excess drip off before laying it in the oil .
  • Carefully move the chicken around in the pan allowing it to get full contact with the oil.
  • Cook the chicken until it is a deep golden brown. I find this thin chicken tenders, it takes about 7-8 minutes. White meat should register at 160°F or 175° for dark meat.
  • Remove the chicken from the oil and se them on a wire rack to drain. Let the oil come back to 350 before adding more chicken in.
  • While your chicken is cooling, make your honey Sriracha sauce. Heat up 1/3 to 1/2 cup honey in a bowl, add the sriracha sauce to the honey and mix well. Its all done!
  • Drizzle this on top of your fried chicken or simply dip it! The sweet and spicy combined with the aromatic, flavorful fried chicken is amazing!