Recipe Details

San Diego-made, Louisiana-inspired – that’s Test Kitchen Chef Mikel Anthony’s Sriracha-Spiced Chicken appetizer! Seasoned with McCormick Culinary® Sriracha Seasoning and McCormick Culinary® Sea Salt Mediterranean Fine Grind 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!

For the Sriracha Spiced Louisiana Hot Chicken:

  1. Season chicken thighs with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
  2. Season the cornstarch flour mixture with McCormick Culinary® Sea Salt Mediterranean Fine Grind.
  3. Fry until cooked through. Set aside.
  4. Place McCormick Culinary® Sriracha Seasoning in a bowl and pour 1 cup of hot frying oil all over spices.
  5. Place chicken in McCormick Culinary® Sriracha Seasoning oil and toss carefully to coat.

For the Slaw:

  1. Mix the Thai Kitchen Fish Sauce and freshly squeezed lime juice.
  2. Toss all the ingredients in the mixture.

For Plating, Garnish & Serving:

  1. Plate sriracha spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.

CHEF’s TIP!

This recipe makes 4-2 thigh servings or 8-1 thigh servings!

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