Recipes and Cooking Spicy Sriracha Fried Chicken 5.0 (1) Love spicy chicken? This fried chicken recipe has your name on it! It's marinated in sriracha for up to 24 hours, so each bite is already spicy, and then we took it one step further and added a creamy sriracha dipping sauce on the side. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 17, 2019 Print Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Cook Time: 12 mins Marinate Time: 60 mins Total Time: 92 mins Servings: 8 Yield: 8 drumsticks or thighs Jump to Nutrition Facts Ingredients 8 chicken drumsticks and/or thighs (2 lb.), skinned if desired ½ cup sriracha sauce 1 cup finely ground corn flakes* ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper Vegetable oil ½ cup mayonnaise or light mayonnaise 2 tablespoon finely chopped green onion or fresh cilantro 2 tablespoon sriracha sauce Directions Place chicken in a resealable plastic bag set in a shallow dish. Pour 1/2 cup sriracha sauce over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade. In another plastic bag combine corn flakes, flour, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat. In a 12-inch heavy skillet heat 1/2 inch oil over medium-high to 350°F. Reduce heat to medium. Add chicken; cook 12 to 15 minutes or until browned, turning occasionally. Drain on paper towels. If chicken is not done (at least 175°F), place on a foil-lined baking sheet and bake in a preheated 350°F oven 8 to 10 minutes. Meanwhile, for dipping sauce, in a small bowl combine remaining ingredients. If desired, cover chicken and sauce separately and chill up to 24 hours. *Note For best results, pulse corn flakes in a food processor until finely crushed. Print Nutrition Facts (per serving) 264 Calories 21g Fat 11g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 264 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Cholesterol 41mg 14% Sodium 645mg 28% Total Carbohydrate 11g 4% Total Sugars 4g Protein 8g Vitamin C 6.7mg 34% Calcium 9mg 1% Iron 2.3mg 13% Potassium 147mg 3% Folate, total 31mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.