Copycat Restaurant Dinner – Crispy Smoked Fried Chicken with Honey Sriracha Glaze

Allergens

Milk, Wheat

Ingredients

• 2 bone
• in, skin
• on chicken thighs
• 1 cup all
• purpose flour
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 cup buttermilk
• Vegetable oil, for frying Honey Sriracha Glaze:
• 1/3 cup honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper

Instructions

1. In a shallow dish, mix together the flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
2. In another shallow dish, pour the buttermilk.
3. Dredge each chicken thigh first in the dry mixture, then in the buttermilk, and finally back in the dry mixture, pressing to adhere. Set aside.
4. Heat about 1 inch of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C).
5. Carefully lower the coated chicken into the hot oil using tongs, being cautious not to overcrowd the pan. Fry until golden brown and cooked through, about 8 10 minutes per side. Remove from heat and let rest for a few minutes.
6. In a small saucepan, combine honey, sriracha sauce, soy sauce, rice vinegar, garlic powder, and black pepper. Heat over low heat until slightly thickened and warm, stirring occasionally.
7. Brush the warm glaze onto the fried chicken thighs, serving immediately.

Chef’s Insight

The combination of smoke and heat in this dish evokes the vibrant energy of a lively tailgate or bustling street food stand.

Notes

This recipe is inspired by the famous smoked fried chicken dish found in many American restaurants, with a twist that highlights the flavors of a bustling street food scene.