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RECIPE
12 INGREDIENTS8 STEPS25min

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!
Sriracha-Spiced Louisiana Hot Chicken Recipe | SideChef
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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!
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Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
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ChefsRoll
Chef's Roll is a global chef community consisting of Michelin-starred Chefs to culinary students. Our Test Kitchen Chefs create recipes to inspire and educate our Chefs and now we are creating recipes
www.chefsroll.com
25min
Total Time
$2.94
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Sriracha-Spiced Louisiana Hot Chicken

2 cups
1 cup
McCormick Culinary® Sriracha Seasoning
to taste
Vegetable Oil
for frying
1 tsp
I used McCormick Culinary® Sea Salt Mediterranean Fine Grind

Slaw

4 fl oz
I used Thai Kitchen® Premium Fish Sauce
3
juiced
1 cup
Green Cabbage , shredded
2
Baby Red Radish
thinly sliced
1/2 cup
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Nutrition Per Serving

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CALORIES
742
FAT
7.5 g
PROTEIN
39.9 g
CARBS
109.9 g

Cooking Instructions

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Step 1
Season Tyson® Chicken Thighs (8) with Fine Sea Salt (1/2 tsp) .
Step 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.
Step 3
Fry the chicken in Vegetable Oil (to taste) at 365 degrees F (185 degrees C) for 7-8 minutes or till golden brown. Set aside.
Step 4
Place McCormick Culinary® Sriracha Seasoning (1 cup) a bowl and pour Vegetable Oil (to taste) all over spices.
Step 5
Place chicken in sriracha oil and toss carefully to coat.
Step 6
Mix the Fish Sauce (4 fl oz) and juice from the Limes (3) .
Step 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.
Step 8
Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
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Nutrition Per Serving
Calories
742
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
159.8 mg
53%
Carbohydrates
109.9 g
40%
Fiber
9.8 g
35%
Sugars
1.3 g
--
Protein
39.9 g
80%
Sodium
5681.3 mg
247%
Vitamin D
--
--
Calcium
45.1 mg
3%
Iron
5.8 mg
32%
Potassium
552.2 mg
12%
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