Hot ‘n Spicy Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut into 1½–2 inch bite-sized pieces so they cook evenly.

Make marinade

In a bowl, combine 1 tablespoon hot sauce, 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 teaspoon sriracha, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until homogenous.

Toss the chicken with the marinade until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Marinating longer will deepen flavor but is not necessary for quick cooking.

Mix dry coating

In a shallow bowl or plate, whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly distributed.

Remove the marinated chicken from the refrigerator. Lightly dredge each piece in the flour mixture, pressing gently so the coating adheres. Shake off excess and set coated pieces on a wire rack while heating the oil.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) or a small deep pot so the oil is about 1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of coating sizzles and browns within 20–30 seconds.

Fry chicken

Working in batches to avoid crowding, carefully add coated chicken pieces to the hot oil. Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove with a slotted spoon to a paper towel–lined plate or wire rack to drain. Repeat with remaining pieces.

Make spicy glaze

While the last batch fries, melt 2 tablespoons butter in a small saucepan over low heat. Whisk in 3 tablespoons hot sauce, 1 tablespoon honey, 1 teaspoon fresh lime juice, and 1/2 teaspoon minced chipotle in adobo. Warm gently until the butter melts and the glaze is smooth and glossy, about 1–2 minutes. Taste and adjust: add a pinch of salt or additional honey if you want milder heat.

Place the drained fried chicken in a large bowl. Pour the warm spicy glaze over the chicken and toss quickly and gently until every piece is evenly coated. Work in two batches if necessary to avoid crushing the crust.

Transfer glazed chicken to a serving platter. Sprinkle with sliced green onions and sesame seeds. Serve immediately with lime wedges and ranch or blue cheese on the side for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp the coating; add a little extra glaze after reheating if desired.