The Crispiest Fried Chicken Recipe with Herb Infused Batter and Sriracha Honey Sauce
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #FriedChicken #CollectiveBias I have always wanted to learn to make fried chicken, and believe it or not over the past couple months, I have been attempting it many times. I have struggled to get it right for various reasons, but today I have a secret weapon that was a game changer in my fried chicken recipe! Do you want to know what it is? Argo® Corn Starch! It has made all the difference in my fried chicken recipe!
Now, I guess I had better clarify for just a minute. I actually do not use bone in chicken. I use chicken breasts, and slice them into tenders for my family. These go over so much better than the skin on bone in options and honestly I am just not a huge fan of them myself. But, give me the crispiest chicken breast fried to perfection, and I am in heaven!
I have tried many different concoctions, and none of them really suited me. The coating on the outside would crumble, and I would struggle to keep a nice even coating that was crisp and full of flavor. Because…we all know that the crispy outside is the best part!
So let’s talk about why Argo® Corn Starch? Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations.
Argo® Corn Starch is naturally gluten free, works great for gravies and sauces, works well as a binding agent in baking recipes and obviously, it crisps up meats and veggies such as my fried chicken!
The Argo® Corn Starch will set your recipe apart from others! It is a multi purpose ingredient that can be used to thicken gravy, make the crispiest chicken. Did you know you can even make sidewalk chalk and slime? Argo helps you to create delicious dishes and fun activities for the family!
I am on the #crispiestchicken campaign! About 3 months ago, my oldest son challenged me to making the ultimate crispy fried chicken and I decided to take his challenge. He has been less than thrilled with my attempts thus far , but this one I am sharing, floored him and the rest of the family. But, I could barely get the chicken out to them, since I was literally eating it as it hit the plate!
I truly believe that the Argo® Corn Starch is what gives my fried chicken a crisp air texture! The crunch, its just so good. The first time I was experimenting with this recipe, I made a big batch. All my kids were at school and I was unsure what to do with it all! 
I surprised my boys in high school with a hot plate of fried chicken with my Honey Sriracha drizzled over the top. My sons gave it an astounding review, saying it was the best ever! This recipe is not only totally and utterly delicious, its actually really easy to make! You can see the full recipe below, but first watch my fun video all about it below!
So lets talk a little bit about how I get this crispy fried chicken…
First, I soak my chicken in a brine. I prefer chicken breasts, so that is what I use. You can use whatever you love. I cut mine into strips prior to brining. 
I
can usually get 3-4 strips per chicken breast. 
Doesn’t this brine look pretty! The herbs in this brine and batter, it makes all the difference I tell you! 
Soak it for at least an hour. I do not go over 90 minutes. 
I start my fried chicken batter by chopping more herbs, Rosemary, Sage, and Thyme. If you cannot get fresh, dried will work, but I would recommend using half the amount. For my batter I mix my flour, Argo® Corn Starch, salt, pepper, granulated garlic, granulated onion, and Sriracha sauce in a bowl. 
I add my water and mix until it is the consistency of pancake batter, or slightly thinner. You can add a small amount of water at a time to loosen up the batter. Make sure not to pour a large amount or it will be too watery. 
Here is my frying station. I keep my chicken nearby, with the batter next to it. I heat the oil in my enamel dutch oven. It works wonderfully. I didn’t have one drop of oil splatter when I was done because the walls were just high enough on my pan. 
I like to work in batches, adding 3-4 pieces at a time to the oil. These chicken strips take about 8 minutes to cook through and crisp up. Just keep an eye on them. 
When my chicken is all done, I whip up a batch of my Sriracha Honey sauce. Its really easy…its Sriracha and honey! But the combination of the sweet with the savory, crispy, herbed fried chicken is A-mazing. You can get all the measurements in the recipe at the end of the post! 
The Crispiest Chicken recipe…
My Fried Chicken with herb infused batter and Honey Sriracha sauce:
Crispy Herb Infused Fried Chicken with Sriracha Honey Sauce
Ingredients
- Brine
- 3-4 large chicken breasts, sliced in to chicken tender sizes(I get 3-4 per chicken breast)
- 1 quart water
- 1/4 cup salt
- 1/4 cip sugar
- 1 assorted fresh herbs including rosemary, thyme, and sage I use a fresh sprig of each
- Batter
- 3/4 cup all purpose flour
- 3/4 cup Argo Corn Starch
- 4 tsp black pepper
- 2 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp Argo Baking Powder
- 1 tsp Sriracha sauce
- 1 1/2 cup water(start with 1 cup and add more if needed) I find I end up using more, but I always start conservatively so that I dont end up with a watery mess.
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp finely chopped fresh Thyme
- 1 tsp finely fresh chopped sage
- 2-3 quarts vegetable oil
- Honey Sriracha Sauce
- 1/3 cup honey
- 1/2 tbsp Sriracha(you can adjust this depending on how spicy or sweet you like it)
Instructions
- The first thing you want to get started is to brine your chicken for 60-90 minutes prior to frying it. Put your brine ingredients in a bowl or plastic ziplock bag. Add the chicken, sliced or whole depending on your preference.
- Let it sit in the fridge for up to 90 minutes
- While the chicken is brining you can prepare your batter. Mix the flour, Argo Corn Starch, Baling Powder, pepper, salt, onion, garlic, sriracha, and fresh herbs in medium sized bowl. Add the water in starting with 1 cup, and slowly add a tablespoon more until you reach the desired consistency. I like mine to be slightly thinner than pancake batter, or regular pancake batter will work too! It just needs to be able to coat the chicken fully and have the excess drain off before frying.You may notice as it sits it thickens. I like to let it sit for about 10 minutes and then stir, if it has thickened up, I will add a bit more water.
- Once your chicken has been soaking for 1 hour, I like to pour my oil in the pan and get it heating. I use my enamel dutch oven to fry my chicken. I find it to be the easiest and cleanest way to cook my fried chicken. I rarely get any oil splatters because the sides are high. I fill the dutch over approximately half way and heat it over medium heat.
- Once the oil is hot enough approximately 350° you are ready to start frying your chicken.
- I usually place a wire rack in a sheet pan to help drain the chicken.
- Remove the chicken from the brine and pat it down with a paper towel to remove any excess moisture.
- Working in batches of 3-4 chicken tenders, carefully dip the chicken pieces in to the batter, letting the excess drip off before laying it in the oil .
- Carefully move the chicken around in the pan allowing it to get full contact with the oil.
- Cook the chicken until it is a deep golden brown. I find this thin chicken tenders, it takes about 7-8 minutes. White meat should register at 160°F or 175° for dark meat.
- Remove the chicken from the oil and se them on a wire rack to drain. Let the oil come back to 350 before adding more chicken in.
- While your chicken is cooling, make your honey Sriracha sauce. Heat up 1/3 to 1/2 cup honey in a bowl, add the sriracha sauce to the honey and mix well. Its all done!
- Drizzle this on top of your fried chicken or simply dip it! The sweet and spicy combined with the aromatic, flavorful fried chicken is amazing!
Now, please tell me you want to grab that fried chicken off the screen! I promise, it is so good! 
The combination of the savory and aromatic batter and the sweet and spicy sauce is practically perfect. This chicken is also just perfect all on its own. It really, honestly needs no accompaniments, but it cant hurt either! The Argo® Corn Starch helps give the chicken a crispy, yet airy texture. It is s delicious combination! 
I have considered using this to make chicken and waffles for my hubby since its his favorite meal ever. It would also be wonderful with my homemade ranch sauce. 
This is the crispiest chicken! Even at room temperature, it was still crispy. It stores well in the fridge and you can simply pop it under the broiler for a couple minutes to crisp it up again the next day! Be sure to visit Argo® Corn Starch for more inspiration.
Trust me, you need to make this…stat. And you know you probably already have some Argo® Corn Starch in your pantry! Make sure to check out their website as well to get so many amazing recipes as well! Now get at it! This will be a new favorite at your house! One thing I love about this is that it does not fall or break apart. This chicken is crispy, crunchy, light and airy, yet it holds together very well. You will not be disappointed. 
PIN IT for later!
This isn’t a recipe. It’s an advertisement with a little recipe sprinkled in. How about focusing on the recipe steps instead of trying to sell your audience on a brand?
I am sorry but this is not an advertisement. I was focusing on the products I used to make this chicken and I had never used corn starch in a fried chicken recipe. I am providing information on different ingredients you can use. There is nothing wrong with sharing this information. And I always let my readers know if it is a sponsored post.
My wife and I loved this recipe. The chicken came out perfect. I added cayenne pepper to the mixture for a bit more spice and it was awesome. Now we make it once a week. And the sriracha with honey dipping sauce was the bees knees. Thank you very much this recipe.