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Fried Chicken With Sriracha Honey

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“Don't forget to cut your chicken into smaller pieces. No egg wash is necessary and the coating will come out crisp.”
8hrs 45mins

Ingredients Nutrition

  • 2 tablespoons seafood seasoning, such as Old Bay
  • 1 tablespoon coriander seed, toasted and cracked
  • 1 teaspoon dried chipotle powder
  • 1 teaspoon smoked paprika
  • kosher salt
  • 1 (4 -5 lb) frying chicken, cut into 12 pieces
  • Srirach Honey Sauce
  • 3 tablespoons honey
  • 3 tablespoons sriracha asian garlic sauce
  • The Rest
  • peanut oil, vegetable oil or lard, for frying
  • 1 12 cups instant flour, such as Wondra (don't buy any, see Wondra® Instant Flour Substitute)


  1. In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices; place in large resealable plastic bags and refrigerate overnight.
  2. In a small bowl, combine the honey and Sriracha. Stir well; refrigerate until ready to fry the chicken.
  3. In a large Dutch oven, put in enough oil to come 4 inches up the side of the pot. Heat the oil.
  4. In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
  5. Beginning with the thighs, add the chicken to the pot, making sure not to crowd. Fry in several small batches. Cook, turning once, until golden and cooked (approx. 15 - 20 minutes). Remove the chicken to a wire cooling rack and repeat with the remaining chicken. Chicken should be dark golden and crispy.
  6. Remove onto paper towels and serve immediately with the Sriracha honey.

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