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Servings:

Sriracha-Spiced Louisiana Hot Chicken

San Diego made, Louisiana inspired! Seasoned 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 summer Southern road trip for your taste buds!

Total Time

30min

0.0

0 Ratings

Author: ChefsRoll

Servings:

Ingredients

Sriracha-Spiced Louisiana Hot Chicken

•

Tyson® Chicken Thighs

•

2 cups

Corn Starch

•

2 cups

All-Purpose Flour

•

1 cup

McCormick Culinary® Sriracha Seasoning

•

1 tsp

Fine Sea Salt

•

as needed

Frying Oil

Slaw

•

4 fl oz

Fish Sauce

•

Limes , juiced

•

1 cup

Shredded Green Cabbage

•

Baby Red Radish , thinly sliced

•

1/2 cup

Fresh Cilantro

•

1/2 cup

Fresh Mint

Cooking Instructions

Season Tyson® Chicken Thighs (8) with Fine Sea Salt (1/2 tsp) .

Season the Corn Starch (2 cups) and All-Purpose Flour (2 cups) mixture with Fine Sea Salt (1/2 tsp) . Coat the chicken in the mixture.

Fry the chicken in Frying Oil (as needed) at 365 degrees F (185 degrees C) for 7-8 minutes or till golden brown. Set aside.

Place McCormick Culinary® Sriracha Seasoning (1 cup) in a bowl and pour 1 cup of hot frying oil all over the spices.

Place chicken in sriracha oil and toss carefully to coat.

Mix the Fish Sauce (4 fl oz) and Limes (3) .

Toss the Green Cabbage (1 cup) , Baby Red Radish (2) , Fresh Cilantro (1/2 cup) , and Fresh Mint (1/2 cup) in the mixture.

Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.

Author's Notes

Yields 4-8 servings.

Nutrition Per Serving

CALORIES

742

FAT

7.5 g

PROTEIN

39.9 g

CARBS

109.9 g