Twice Fried Old Bay Chicken with Sriracha-Honey
Recipe Courtesy of Michael Symon
2 tablespoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1 tablespoon cracked coriander seeds
2 (3-pound) chickens, cut into 12 parts each
(4 split breast pieces, 2 legs, 2 thighs, 2 wings, 2 split backbone pieces)
2 quarts rendered lard or peanut oil
∏ cup Sriracha sauce
∏ cup honey
1∏ cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon kosher salt
The night before cooking, combine the Old Bay, paprika, chipotle powder, and coriander seeds in a gallon-sized zip-top bag. Add the chicken pieces and shake to coat with the spices. Refrigerate overnight.
Allow the chicken to come to room temperature for half an hour before cooking.
In a large Dutch oven, heat the lard to 340 degrees.
Stir together the Sriracha and honey and set aside.
Combine the flour, cornstarch, and salt. Dredge the chicken with the flour mixture. Begin adding the chicken to the hot lard, starting with the thighs. Continue adding the chicken pieces until the pot is full, but not crowded. When the pot is full, put the lid on. The chicken will need to be cooked in batches.
After 3 minutes, uncover the pot and flip the pieces. Put the lid back on and cook for an additional 3 minutes. When done, remove the chicken to a cooling rack and repeat the process with the remaining chicken.
Once all the chicken is done, raise the temperature of the lard to 365 degrees. Fry the chicken, uncovered, in batches for the 2 minutes per side, or until golden and crispy. When done, drain on the paper towels and serve immediately with the Sriracha-honey.