There are so many things going on with this homemade fried chicken: it’s crunchy, sticky, spicy… and there are waffles too! This dish makes a truly decadent weekend brunch. Plan ahead, enjoy the frying fun, then relish this comfort food classic.
Spicy Honey Butter Fried Chicken
1.5kg (3 lb) boneless chicken thigh pieces, halved
3 cups plain flour
vegetable oil for frying
warm waffles to serve
Marinade:
2 cups coconut milk
½ cup natural yoghurt
3 tbsp fish sauce
2 tsp garlic powder
2 tsp sweet paprika
2 tsp chilli powder (or to taste)
Spicy Seasoning:
1 tbsp uncooked sticky rice (also called glutinous rice)
1 tbsp chilli powder
finely grated zest of 1 lime
1 tbsp sea salt
Coconut sriracha honey butter:
50g (2 oz) unsalted butter
¼ cup honey
- Combine the chicken and the marinade ingredients in a large bowl. Cover and refrigerate overnight.
- To make the spicy seasoning, toast the sticky rice in a dry frying pan over high heat. Keep the rice grains moving in the pan. Cook until the grains are a deep brown colour. Transfer the toasted rice to a mortar and use a pestle to grind to a fine powder. In small bowl, mix the rice powder with the remaining ingredients. This can be made up 2-3 days in advance. Keep in an airtight container.
- For the coconut sriracha honey butter, melt the butter in a small saucepan over medium heat. When the butter is foaming, stir through the honey and the Marion’s Kitchen Coconut Sriracha . Simmer for another minute or until thick and glossy. Then remove from heat and set aside. When ready to serve, just reheat gently on the stovetop.
- To cook the chicken, heat enough oil in a large frying pan to deep fry the chicken. When the temperature is about 130°C/270°F, coat each piece of chicken in flour and then carefully add the chicken to the hot oil. Fry, turning often, for about 6 minutes or until the chicken is a pale golden colour and is cooked through. Do this in batches. Drain the chicken on paper towel for at least 10 minutes. Then reheat the oil to about 180°C/360°F. Fry the chicken in batches for 2-3 minutes or until the colour is a deep golden brown and the coating is super crispy. Drain on paper towel. While the chicken is still hot, sprinkle with the spicy seasoning.
- Serve the chicken on the waffles and drizzle with the warm coconut sriracha honey butter.
