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 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!

sriracha buttermilk oven fried chicken piled on plate with small bowl of ranch dip
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Table of Contents
  1. Ingredients Needed:
  2. How to Make Oven-Fried Chicken
  3. Oven-Fried Chicken FAQs
  4. Tips and Notes
  5. Serving Suggestions
  6. More “Fried” Chicken Recipes to Try
  7. Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO Recipe

I’m sure we all love fried chicken. But what we don’t love is maybe all the extra oil that comes with fried chicken.

Well, thanks to this Crispy Sriracha Buttermilk Oven Fried Chicken Recipe, we get to enjoy perfectly golden, crispy, and delicious “fried” chicken, but in a healthier way!

This recipe is incredibly simple to make with a quick marinade, a breadcrumb and flour breading, and a few seasonings. And the result is tender and juicy chicken strips that everyone will love!

Wondering how I came up with the perfect formula for oven fried chicken? Check out The Great Oven Fried Chicken Experiment!

Ingredients Needed:

  • Chicken Breasts: I use boneless and skinless chicken breasts cut into 2-3 thinner slices.
  • Buttermilk and Sriracha Sauce: makes up a quick and simple marinade for the chicken. Sriracha adds flavor and spice while the acidity in the buttermilk breaks down the meat for a more tender texture.
  • Panko Breadcrumbs and All-Purpose Flour: a simple breading that creates that perfect crispy texture. The flour helps absorb moisture while the Panko is what gets nice and crispy.
  • Seasonings: we’re using a simple blend of salt, black pepper, paprika, and Lawry’s seasoning salt.
  • Canola Oil: you’ll brush the parchment paper with oil before baking to help the chicken get crispy.

How to Make Oven-Fried Chicken

This delicious baked chicken recipe is ready in a total of 30 minutes!

  1. Marinate: Trim the chicken breasts into 2-3 strips. In a large freezer bag or food-safe container, combine buttermilk and Sriracha. Add in the chicken, then seal and give it a good rub. Refrigerate for a few hours or proceed with the recipe.
  2. Bread: In a shallow dish, mix together Panko, flour, and seasonings. Working one piece at a time, bread the chicken. Press firmly to ensure the breading sticks to the chicken.
  3. Bake: Line a dark, rimmed baking sheet with parchment paper. Brush with oil, then place the chicken onto the pan. Bake at 425ºF until golden and crispy.
crispy sriracha buttermilk oven fried chicken pieces on dark sheet pan

Oven-Fried Chicken FAQs

Can you make fried chicken in the oven?

Well, fried chicken in the oven isn’t technically fried. However, you can emulate that crispy, juicy texture of fried chicken with an oven-baked recipe! Just without all that excess oil!

How do you make baked chicken crispy?

There are plenty of things you can do to make sure your baked chicken comes out nice and crispy every time! First, preheat the oven. You want it to be nice and hot when you add the breaded chicken in. Next, use a dark pan. It yields a crispier texture. Third, don’t overcrowd the pan. We want the air and heat to be able circulate around the chicken. And lastly, flip it halfway through so the chicken gets crisped on both sides!

Is Oven-Fried Chicken healthier?

Yes! This baked chicken recipe achieves that “fried” chicken flavor and crispy texture but without all that excess oil that comes with deep frying chicken. It makes the perfect light and healthy dinner!

How to store:

Leftover Oven-Fried Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze the chicken, flash freeze for an hour on a baking sheet until hardened, then transfer to an airtight container and store. To reheat, thaw overnight in the fridge if frozen, then warm back in the oven to heat and re-crisp.

Tips and Notes

  • 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.
  • Make it spicier. I can’t handle a ton of spice but my husbands is obsessed with spicy food and would probably be happy with twice as much Sriracha in the marinade. Feel free to play around with amounts to find just the right flavor for you!
  • You can use chicken thighs if preferred, but they will take longer to cook. Make sure you’re checking the temperature!
plate of oven fried chicken close up on dark grey background with red towel

Serving Suggestions

This Oven Fried Chicken is perfect served next to other comfort foods!

I love to serve them with Garlic Mashed Potatoes, Healthier Baked Mac and Cheese, Healthier Slow Cooker Hamburger Helper, or Homemade Coleslaw.

More “Fried” Chicken Recipes to Try

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Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO

4.70 from 55 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

Ingredients

  • 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

Instructions

  • 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.

Notes

*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:
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.
 
Tips:
  • 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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Comments

  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.

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