- 2 tablespoons Old Bay seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- 1 tablespoon cracked coriander seed
- 2 whole chickens, cut into 12 pieces (2 breasts halved, 2 legs, 2 thighs, 2 wings, backbone halved)
- 1 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon salt
- 2 quarts lard
- 1/2 cup Sriracha
- 1/2 cup honey
Combine spices in a small bowl then coat all of the chicken pieces. Place in a gallon-size bag and refrigerate overnight.
In large Dutch oven, add enough lard to come 2 inches up the sides of the pot. Heat lard to 340°F.
Combine the flour, cornstarch and salt. Remove the chicken pieces from the bag and dredge them in the flour mixture. Beginning with the thighs, add them to the pot, making sure not to crowd (this will take several batches). Place the lid on and cook for 3 minutes. Uncover, then flip and cook for an additional 3 minutes. Remove chicken to a wire cooling rack and repeat with remaining chicken. Once all the chicken is done, heat the lard up to 365°F.
While the oil heats up, whisk together the Sriracha and the honey; set aside.
Add the chicken back to the hot oil in batches and cook for 2 minutes per side until golden and crispy. Remove to paper towels to drain and serve immediately with Sriracha Honey.