Sriracha-Buttermilk Fried Chicken

“Honestly, I wasn’t 100% sure about pairing Sriracha with the Homestead Red but the two complemented one another very well. Rich notes of black cherry, blueberry, vanilla and oak were enhanced by the Sriracha, which also softened the tannins.”

– Robynn Chapman, Internet Sales Coordinator, Hospitality & Wine Club Assistant

– Serves 4 to 6 –

10-12 boneless, skinless
chicken thighs
vegetable oil for frying
10-12 slider buns, optional
1 jar dill pickle chips, optional

4 cups buttermilk
2 cups dill pickle juice
1 cup Sriracha
¼ cup sugar
1 cup water
½ cup soy sauce
2 Tbsp. Worcestershire sauce

2 cups flour
2 Tbsp. corn starch
1 tsp. kosher salt
1 tsp. black pepper, finely ground
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. dried dill
1 tsp. cumin
1 packet Hidden Valley Ranch seasoning

Sauce (optional):
1 cup sour cream
Sriracha, to taste

Method of Preparation:

Brine: In a large bowl, whisk together buttermilk, dill pickle juice, Sriracha, sugar, water, soy sauce and Worcestershire sauce. Add the chicken thighs, then cover and refrigerate for a minimum of 4 hours.

Dredge: In a medium bowl, whisk together flour, corn starch, salt, pepper, onion powder, garlic powder, cumin and ranch seasoning. Cover and set aside until ready to use.

Sauce (optional): In a small bowl, whisk together sour cream and Sriracha to taste.

Fill a large Dutch oven or stock pot with approximately 2 inches of oil and heat to 350˚. Piece by piece, remove chicken thighs from the brine, allowing excess liquid to drain, then dredge in the dry mixture until well coated. Carefully drop chicken in hot oil and fry for approximately 7 minutes, turning once. Remove chicken from hot oil when golden brown and place on a baking rack to let any excess oil drain.

Serve the fried chicken individually or, to make sliders, toast the buns and top each side with a thin layer of sauce, then place a chicken thigh on each slider and top with dill pickle chips. Regardless of how you serve your fried chicken, plate it with your favorite summer barbeque side dishes like corn on the cob and potato or pasta salad.