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.
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.
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.
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 1/4 cup sriracha sauce in this recipe, but I also tested with 1/3 cup. I prefer 1/4 cup, because it is a “nice spice” — it has tons of flavor, a mild heat, and won’t overwhelm anyone. With 1/3 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 1/2 cup.
Watch the recipe video:
Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO
- 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.