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.
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.
For best results, pulse corn flakes in a food processor until finely crushed.
(3 g saturated fat,
11 g polyunsaturated fat,
5 g monounsaturated fat),
41 mg cholesterol,
645 mg sodium,
11 g carbohydrates,
1 g fiber,
4 g sugar,
8 g protein.