Saturday, March 31, 2012

Boneless Sriracha Chicken Thighs

1 lb. boneless skinless chicken thighs
1 cup buttermilk (or regular milk)
2-3 T Sriracha
1/2 cup all purpose flour
1 1/2 t salt, divided
1/2 t freshly cracked black pepper
Cut boneless, skinless chicken thighs into small pieces, about the size of a wing--or use chicken breast/tenders. Marinate in buttermilk (just enough to cover) and 2-3 T of Sriracha hot sauce (or regular hot sauce), 1/2 t salt and 1/4 t freshly cracked pepper for about an hour in the fridge. Dredge the chicken pieces in 1/2 cup all purpose flour, seasoned with 1 t salt and 1/4 t pepper, to coat completely, and place on a rack to set up for about 10 minutes.

Deep fry at 375° for 6-8 minutes turning once to brown evenly. Use oil with a high smoke point, such as coconut or canola. Fry in small batches, about 4-5 pieces at a time, to prevent the oil from cooling down too much. Place on a rack to drain any excess grease and keep in a warm oven until ready to serve.
Serve with Sriracha honey mustard for dipping (1 part spicy brown mustard, 1 part honey, and Sriracha hot sauce to your desired heat level) and some macaroni salad to cool your tongue!
Please use responsibly raised chicken.

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