MoMo’s Baked “Fried” Chicken
with a honey siracha sauce
I learned one valuable lesson this past weekend when I “attempted” to fry up some Southern comfort fried chicken: I, Melissa Romito, am not meant to fry anything…like at all. Just like the mysterious reasoning behind me not being able to bake a chocolate chip cookie without burning it, for some reason I am unable to grasp the proper steps in Frying: 101.
So after ruining 4 pieces of chicken, throwing a spoon at the wall (that left a massive grease mark may I add), and basically cursing Canola Oil and my stove straight to Hell, I did the norm. I baked the chicken instead.
The best thing about fried chicken is the golden crispy skin that is more addicting to eat than the chicken meat itself. The first bite has that absolutely wonderful delicious crunch that sets the ears a ringing and the mouth a watering.
The great thing about this recipe is that you still get that crispy golden and slightly roasted chicken skin, that is just as addicting, but without the fat from frying.
The Honey Siracha Sauce is a whole different story. It is sweet and spicy and has some serious delicious yum factor to it. It is one of those sauces that you want to smear on everything you eat. Top it all off with some Cheddar Herbed Biscuits and you my friend have a party.
Ingredients: 3 lbs. of Chicken (legs and breast pieces)
Buttermilk Brine:
- 1 qrt. Buttermilk
- 1 Tbsp. Salt
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Onion Powder
- ½ Tbsp. Pepper
- ½ Tbsp. White Pepper
- ½ Tbsp. Italian Seasoning
- ½ Tbsp. Paprika
- ½ Tbsp. Smoked Paprika
- ½ Tbsp. Cayenne Pepper
- ½ Tbsp. Chili Powder
Dredge Mixture:
- 4 c. Flour
- 1 Tbsp. Salt
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Onion Powder
- ½ Tbsp. Pepper
- ½ Tbsp. White Pepper
- ½ Tbsp. Italian Seasoning
- ½ Tbsp. Paprika
- ½ Tbsp. Smoked Paprika
- ½ Tbsp. Cayenne Pepper
- ½ Tbsp. Chili Powder
Honey Siracha Sauce:
- 1/3 c. Siracha
- 1/3 c. Honey
- 2 Tbsp. Sesame Oil
- Splash of Apple Cider Vinegar or Rice Vinegar
Directions:
- Combine the Buttermilk Brine ingredients in a large resealable plastic bag. Add the chicken pieces and refrigerate for 4 – 24 hours (I usually brine my chicken over night).
- Combine the Honey Siracha Ingredients and mix until blended. Set aside (this can be made a day in advance and kept in an air tight container).
- In a large separate bowl combine all the Dredge Mixture ingredients. Mix until blended. Set aside.
- Remove the chicken from the refrigerator and follow the assembly line listed below:
- Shake excess buttermilk off chicken
- Add to dredging mixture and completely coat chicken in mixture.
- Place in an oven safe baking dish.
- Continue until all pieces of chicken are covered
- Pre-heat oven to 400 degrees. Cover baking dish with tinfoil and bake for 1 hour. Remove tin foil the last 15 minutes and continue cooking.
- Remove from oven and pour Honey Siracha sauce over the top. Serve alongside Cheddar Herbed Biscuits.
