By Victoria Hart Glavin of Tiny New York Kitchen
This is how my Nebraska mother cooked chicken except without the sriracha sauce. Bring the kids in on the fun by enlisting them to shake the chicken bag, I used chicken thighs, breasts, and legs, but you can use whatever chicken parts you want.
INGREDIENTS
- 8 to 10 Pieces of Chicken
- 4 Large Beaten Eggs
- 5 Tablespoons Sriracha Sauce
- 1 Tablespoon Worcestershire Sauce
- 3 Cups Unbleached Flour
- 5 Tablespoons Cornstarch
- 4 Tablespoons Kosher Salt
- 4 Tablespoons Paprika
- 1 Tablespoon Freshly Ground Pepper
- 2 Tablespoons Garlic Powder
- Cooking Oil (I Used Grapeseed Oil)
- Paper Bag
Preheat oven to 350 degrees. In a large-size bowl beat eggs, sriracha sauce, and Worcestershire sauce. Set aside. In a large-size bowl combine flour, cornstarch, kosher salt, paprika, pepper, and garlic powder. Pour flour mixture into paper bag. Place chicken pieces into egg mixture. You may need to do this in shifts to make sure not to crowd the bowl. Let pieces sit in egg mixture for 5 minutes. Rotate to make sure pieces are well coated. Line a large-size baking sheet with parchment paper. Place chicken pieces into paper bag filled with flour mixture. Shake well to get a thorough coat. Place coated pieces onto baking sheet and let sit for 15 minutes as you will want the coating to set. Pour 2 inches of cooking oil into cast iron or heavy skillet and turn heat to medium-high. Let oil heat up for 5 to 10 minutes. Fry a few pieces at a time turning to make sure both sides are fried. Make sure not to crowd pan. When each piece is golden brown remove and place onto paper towels to drain. Place new piece of parchment paper on baking sheet and move drained pieces to baking sheet. When finished frying all pieces place in oven and cook for 10 to 15 minutes until completely cooked through. Remove from oven, transfer to serving platter, and serve immediately. Serves 4 to 6.
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.