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:
4
Ingredients
Sriracha-Spiced Louisiana Hot Chicken
•
8
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
•
3
Limes
, juiced
•
1
cup
Shredded
Green Cabbage
•
2
Baby Red Radish
, thinly sliced
•
1/2
cup
Fresh Cilantro
•
1/2
cup
Fresh Mint
Cooking Instructions
1.
Season
Tyson® Chicken Thighs (8)
with
Fine Sea Salt (1/2 tsp)
.
2.
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.
3.
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.
4.
Place
McCormick Culinary® Sriracha Seasoning (1 cup)
in a bowl and pour 1 cup of hot frying oil all over the spices.
5.
Place chicken in sriracha oil and toss carefully to coat.
6.
Mix the
Fish Sauce (4 fl oz)
and
Lime Juice (3)
.
7.
Toss the
Green Cabbage (1 cup)
,
Baby Red Radish (2)
,
Fresh Cilantro (1/2 cup)
, and
Fresh Mint (1/2 cup)
in the mixture.
8.
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
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