Twice-Fried Old Bay Chicken with Sriracha-Honey


Many of my favorite recipes are based on food memories from my childhood. This one is no exception. I can still vividly recall a family vacation to Baltimore when I was around twelve years old. What I remember most, in addition to talking sports and playing catch with my cousins, was the amazing boiled crab and fried chicken. Everything was pretty heavily seasoned with Old Bay, which back then was a totally new flavor to me. Even today, the flavor of Old Bay instantly takes me back to that trip. This is my take on a delicious childhood memory.

2 tablespoons Old Bay seasoning

1 teaspoon smoked paprika

1 teaspoon chipotle powder

1 tablespoon cracked coriander seeds

2 (3-pound) chickens, cut into 12 parts each (4 split breast pieces, 2 legs, 2 thighs, 2 wings, 2 split backbone pieces)

2 quarts rendered lard or peanut oil

½ cup Sriracha sauce

½ cup honey

1½ cups all-purpose flour

2 tablespoons cornstarch

1 tablespoon kosher salt

1 The night before cooking, combine the Old Bay, paprika, chipotle powder, and coriander seeds in a gallon-sized zip-top bag. Add the chicken pieces and shake to coat with the spices. Refrigerate overnight.
2 Allow the chicken to come to room temperature for half an hour before cooking.
3 In a large Dutch oven, heat the lard to 340°F.