Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

Prep Time 10 mins
Total Time 30 mins
Servings 6 servings

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This Crispy Sriracha Buttermilk Oven Fried Chicken is so moist and juicy with just the right amount of spice! It’s baked and not fried so it’s healthier, but you still get that great crunchy coating. Includes a step by step recipe video.

sriracha buttermilk oven fried chicken piled on plate with small bowl of ranch dip
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Sometimes, I have a hard time taking a hint.

I’m constantly surprised at the types of recipes that become instantly popular around here, but then sometimes I don’t make any other variations of them for quite some time. Sometimes it takes 3 years.

This Oven Fried Chicken recipe has always been one of the most popular recipes here — and a lot of you love it.

crispy sriracha buttermilk oven fried chicken pieces on dark sheet pan

But then you get those comments that it didn’t work, yadda yadda yadda, and so I wrote up this post called The Great Oven Fried Chicken Experiment, where I experimented with 4 different variations to see if there were any problems with the original recipe. Guess what. There weren’t.

BUT. I think there’s one main difference that people who commented weren’t acknowledging, although I mentioned this in my tips and tricks: I use thawed, previously frozen chicken breasts and the people who were commenting that it didn’t work were using fresh. If you’re thawing chicken, there’s a lot of extra moisture that makes the coating stick that just isn’t there when you’re using fresh chicken.

So with this Sriracha Buttermilk marinade we’re accomplishing two things: (a) flavor!! and (b) no one should have any problems with their coating not sticking.

plate of oven fried chicken close up on dark grey background with red towel

I’ll admit, I can’t handle a ton of spice, but my husband has recently become obsessed with spicy food and would probably be happy with twice as much sriracha in the marinade. If that’s you, feel free to adjust to your tastes after you try it (although you shouldn’t sample the marinade — not what I’m suggesting!). Feel free to drizzle with extra sriracha sauce when you’re serving if you feel the need.

Tips & Tricks for this Oven Fried Chicken Recipe:

  • Use a dark, non stick pan and make sure that your parchment paper is cut to fit inside it and lay flat.
  • When you’re coating the chicken, get in there and really press the crumbs onto the chicken firmly.
  • Be gentle when you’re flipping and moving it.
  • I used ¼ cup sriracha sauce in this recipe, but I also tested with ⅓ cup. I prefer ¼ cup, because it is a “nice spice” — it has tons of flavor, a mild heat, and won’t overwhelm anyone. With ⅓ cup, it is still not crazy spicy, but since I’m not one who craves that “mouth-on-fire” feeling, I prefer a little less. If you want it wild and crazy spicy, maybe bump it up to ½ cup.
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Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO

3.3 from 10 votes
This Crispy Sriracha Buttermilk Oven Fried Chicken has all the flavors and textures of deep fried chicken without the excess oil. It's moist, juicy, golden, and crispy with just the right amount of spice!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 236cal


  • 3 boneless skinless chicken breasts
  • 1 cup low fat buttermilk
  • 1/4 cup sriracha sauce
  • 1 cup Panko bread crumbs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon seasoning salt I use Lawry’s
  • 3 tablespoons canola oil


  • Trim chicken breasts if necessary and slice each into 2-3 strips.
  • In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
  • Preheat oven to 425 degrees F.
  • In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results — once the crumbs get wet and clumpy they won’t stick). Press the crumbs on firmly.
  • Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
  • Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
  • Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.


*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Above is calculated with ½ cup Panko and ½ cup flour because there is about half of the dry mixture left over — you need the extra to get good coverage but it won’t be consumed.
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, flash freeze in a single layer until hardened, then transfer to a container and place in the freezer.
To enjoy again, thaw overnight in the fridge if frozen, then bake until warmed and re-crisped.
  • When you’re coating the chicken, make sure you really get in there and press the crumbs onto the chicken firmly so it sticks. No one wants their breading falling off their chicken!
  • Be gentle when you’re flipping or moving the chicken.
  • Check the temp. The internal temperature of the chicken should be 165ºF. Keep a meat thermometer on hand so you know when it’s done!
  • Serve immediately. Oven-fried chicken is best hot and crispy out of the oven. Trust me.

Nutrition Information

Calories: 236cal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Sodium: 631mg | Fiber: 1g | Sugar: 4g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Lisa says

    I made this tonight and had several problems. 1) The coating stayed completely white on some parts and tasted floury after. 2) The coating falls off in some places. 3) After putting it under the broiler, for only one minute, the parchment paper caught on fire.

    • Ashley Fehr says

      The coating needs some fat to brown, so if it appears to not be browning, you should add a bit more oil. If your pan is a little larger, then the oil will be spread further and not reach all of the coating. The temperature limits of all parchment paper will be different, but I’ve never had a problem broiling! I would just make sure you are not putting the pan on the very top rack close to the element.

  2. Kathy Escobio says

    It was a recipe fail for me! I followed your directions to the letter and my results were nothing to brag about! My crust browned in spots, but remained white in others. I’m not sure what it tasted like, because I couldn’t move past the unsightly appearance. If I ever give this recipe another try, i will definitely fry it.

    • Ashley Fehr says

      Hi Kathy! I’m sorry it didn’t turn out well for you, although there is a simple fix. The coating requires some fat to brown, so if it doesn’t seem to be browning, a drizzle of oil in the pan will do the trick.

  3. Robert Hardy says

    I just read this recipie. Will this work in an air fryer/ convection oven? I’ve done oven baked, but we’re trying to go a way that our kitchen doesn’t turn into an oven.

  4. Maria says

    Hello, looks amazing, but please tell me, 236 calories per what? Per one chicken breast, or per 1/3 or 1/2 (because it’s sliced into 2 or 3 pieces)?

  5. Renee says

    I don’t know if you will see this, but this chicken is the I make it all the time – exactly the way the recipe is written – and it is perfectly delicious every single time. Thank you so much!

  6. JillJ says

    I hope to try this soon with gluten-free coatings. In the intro you mentioned using previously frozen breasts. does this also hold for this version?

  7. Marlene says

    I’m definitely going to try this one….I will bake it in my Pampered chef stone dish so hopefully it won’t stick whem I turn them over!,,,thx

  8. Carolyn Dupell says

    Made this tonight! It was so good, the only thing different I did was replace the canola oil with butter. After reading one other person’s comment, next time I would reserve some of the butter/oil for when its time to flip the chicken, but it wasn’t a big deal. So good, will definitely make again.

  9. Sheena says

    Loved this recipe! Is there anything else different to try for next time? Like instead of sirracha maybe a different sauce spicy or not. Just loved the way this turned out and looking for other flavors to try.

  10. Michael Arredondo says

    Made these tonight for dinner. I decided to let the chicken breast sit in the buttermilk/siracha mixture all day. These came out extremely well, and will probably be a staple in my cooking rotation.

    One trick I employed, was to use about two tablespoons of oil to coat the parchment paper, while reserving a tablespoon of oil that I used to coat the top with a brush, before I flipped them over to cook for another ten minutes. This ensured the coating acheived the proper coverage of oil, giving you the beautiful golden look of fried chicken.

  11. Dina says

    just made this recipe tonight with chicken breast and woweeee…it was so flavorful…I did use 1/2 cup sriracha and it wasn’t too hot for me anyway…want to try with chicken legs….what do you think,,,???….mmmmm, sure was good..:)

  12. Aiysha Q says

    Made it tonight, everyone loved it. I used chicken fillets. One problem though when I turned the fillets over half way through part of the coating came off. I used very little oil maybe that was the reason.

  13. Ryan Rucker says

    I had the same issue with too little canola oil, so I had to pan fry, but even still, this was DELICIOUS! I’ll definitely be keeping this one in my repertoire.

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