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+ servings

Sriracha Fried Chicken

Brined and Crispy Sriracha Fried Chicken. Succulent, crispy and perfect for sunday dinner.
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 2 quarts cool water
  • 1/2 cup plus 1 teaspoon kosher salt
  • 1/4 cup dark brown sugar
  • 2 tablespoons plus 1 teaspoon sriracha seasoning divided
  • 1 tablespoon garlic powder
  • 8 chicken drumsticks
  • 1 1/2 cups all purpose flour
  • oil for frying


  • In a large bowl combine water, 1/2 cup kosher salt, brown sugar, 1 tablespoon sriracha seasoning and garlic powder. Whisk together and allow salt and sugar dissolve.
  • Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.
  • Rinse and pat dry the chicken. Allow to chill for at least 2 hours in the refrigerator.
  • When ready to fry, combine flour remaining salt and sriracha powder together in a gallon size plastic bag. Place chicken in bag and toss to coat. Allow to set for 15 minutes.
  • Turn oven to warm setting. Cover a baking sheet with paper towels and place a cooling rack over the top.
  • Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Place in the warmed oven to keep warm while you cook the remaining chicken.
  • Once finished with the second batch, transfer all chicken to a serving platter, sprinkle lightly with salt and more sriracha seasoning and serve.


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Keywords: chicken, comfort food, fried chicken, sriracha