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Cut the chicken thighs (or breasts if using) into bite-sized chunks (about 1 1/2 inch pieces.)
Combine all of the marinade ingredients in a large bowl.
Add the chicken chunks and stir to coat.
Cover and marinate in the refrigerator for 24 to 48 hours.
Remove the chicken from the refrigerator.
Combine the breading ingredients in a medium-sized bowl.
Fill a large saucepan with about 2 inches of oil.
Heat the oil over medium-high heat until it reaches 350 degrees (takes about 6 – 8 minutes.) You’ll know the oil is hot enough when a tiny drop of water sizzles and pops when you flick it into the oil.
Meanwhile, transfer a few pieces of chicken at a time into the breading, and turn to coat. Don’t put it all in at once or the breading will get gummy and not adhere.
When the oil is hot, add 8 to 10 pieces of the breaded chicken to the pot and cook for 3 – 4 minutes, or until golden brown and cooked through.
Remove the cooked chicken pieces to a wire rack (preferred to maintain crispness,) or a baking sheet lined with paper towels.
Repeat with the remaining chicken pieces until all of the chicken is cooked. Serve hot with a squeeze of lemon and some creamy sriracha dipping sauce.
Combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener in a small bowl and stir well until smooth.
Store in the refrigerator until ready to serve. Will keep for up to 5 days.