Fried Alligator with Srirancha

Southern Kitchen

Fried Alligator with Srirancha

Serves: 4

Hands On Time: 35 minutes

Total Time: 50 minutes



1 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1/4 cup Sriracha sauce

Juice of 1/2 lemon

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper

Chopped fresh chives, for serving

Fried Alligator

1 pound alligator tail meat, cut into bite-sized pieces

Kosher salt and freshly ground black pepper

1 cup buttermilk

1/4 cup Sriracha sauce

Vegetable oil, for frying

2 1/2 cups all-purpose flour

1 tablespoon Old Bay Seasoning

1 teaspoon garlic powder


To make the Srirancha: In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, Sriracha, lemon juice and vinegar. Taste the sauce and season with salt and pepper.

To make the fried alligator: Lightly season the alligator with salt and pepper. 

In a large bowl, whisk together the buttermilk and Sriracha. Add the alligator and let sit at room temperature for 15 minutes.

While the alligator marinates, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat in a large, heavy-bottomed pot. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.

While the oil is heating, whisk together the flour and Old Bay with 1 tablespoon salt and 2 teaspoons pepper in a second large bowl. 

When the oil is hot, remove the alligator from the buttermilk and thoroughly dredge in the flour mixture. Tap off any excess flour and carefully transfer one half of the alligator to the hot oil. Fry the alligator until golden brown and crisp, about 5 minutes. Let drain on prepared plate, lightly season with salt and then transfer to a serving platter. Repeat with the remaining half of the alligator. 

Transfer the Srirancha to a serving dish and garnish with the chives. Serve the sauce alongside the hot alligator.

About the recipe

Although it sounds cliché, the flavor of alligator is somewhat similar to chicken. Since the tail is a working muscle, the meat has a tendency to be tough unless cut into very small pieces. We like to cut the alligator into strips that measure about 1/2 inch by 2 inches.

Srirancha is a clever update on a classic buttermilk dressing, spicing it up with the addition of spicy Thai Sriracha sauce.