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!
Obsessed with crispy chicken? You have to try these Air Fryer Chicken Wings, The BEST Oven-Fried Chicken, classic Chicken Parmesan recipe, or this Air Fryer Fried Chicken!
Table of Contents
- Why you’ll love these oven-fried chicken tenders:
- See what people are saying!
- Crispy Fried Chicken Ingredients:
- How to Make Oven-Fried Chicken
- Variations and Substitutions
- How to store leftovers
- How to get the crispiest fried chicken:
- Serving Suggestions
- More “Fried” Chicken Recipes to Try
- Crispy Sriracha Buttermilk Oven Fried Chicken Recipe Recipe
I don’t know many people that don’t love fried chicken! What we don’t love is all the grease, the mess, and that oily smell throughout the house.
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, less-mess kind of way!
This recipe is so simple to make with a quick marinade, a breadcrumb and flour breading, and a few seasonings. The result is tender and juicy chicken strips that everyone will love!
Why you’ll love these oven-fried chicken tenders:
- Easy: This recipe is the easiest way to “fry” chicken without using a ton of oil, perfect for keeping things light without skimping on flavor!
- Quick: In just 30 minutes, you can make this easy comfort meal, making it perfect for a busy day!
- Crowd-pleaser: The crunchy coating and juicy chicken is a combination the whole family will love.
See what people are saying!
“I don’t know if you will see this, but this chicken is the bomb.com. 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!” Renee
Crispy Fried Chicken Ingredients:
- 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.
- Butter: I cut a few pats of butter and placed them on the baking sheet to melt. This will help “fry” the chicken without actually frying it!
How to Make Oven-Fried Chicken
This delicious baked chicken recipe is ready in a total of 30 minutes! Check out the recipe card for the full list of recipe instructions.
- Trim each chicken breast 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.
- Line a dark, rimmed baking sheet with parchment paper. Add a few pats of butter.
- In a shallow dish, mix together Panko, flour, and seasonings. Bread the chicken on both sides.
- Next, dip the chicken in the egg mixture, then the Panko breadcrumb mixture.
- Press firmly to ensure the Panko mixture sticks to the surface of the chicken.
- Place the chicken pieces onto the pan.
- Bake at 425ºF until golden brown and crispy.
Variations and Substitutions
- Buttermilk: If you don’t have buttermilk, you can make your own buttermilk in a pinch!
- Seasonings: Play around with different spices depending on your preferences.
- Oil: I use canola oil, but any type of oil with a high smoke point will work for this recipe!
How to store leftovers
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, place in the oven or air fryer, uncovered and cook just until heated through.
How to get the crispiest fried chicken:
There are plenty of things you can do to make sure your baked chicken comes out nice and crispy every time!
- Preheat the oven. You want it to be nice and hot when you add the breaded chicken in.
- Use a dark pan. It yields a crispier texture.
- Don’t overcrowd the pan. We want the air and heat to be able to circulate around the chicken.
- Flip it halfway through so the chicken gets crisped on both sides!
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.
Don’t forget the dipping sauce! I love to dip this crunchy chicken in some Spicy Mayo or Homemade BBQ Sauce for extra flavor!
More “Fried” Chicken Recipes to Try
Crispy Sriracha Buttermilk Oven Fried Chicken Recipe
written by Ashley Fehr
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup low fat buttermilk
- ¼ cup sriracha sauce
- 6 tablespoons salted butter
- 1 cup + ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon seasoning salt, (I use Lawry's)
- ¼ teaspoon black pepper
- 2 eggs
- 2 cups Panko bread crumbs
Instructions
- Trim chicken breasts if necessary and slice each into 2-3 strips.
- In a large freezer bag (or large 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 couple of hours if you wish).
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional) and place the butter on top. Place the pan in the oven to melt the butter (we want the pan hot but be careful not to burn the butter).
- In a shallow dish, combine 1 cup flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well.
- In a second shallow dish, whisk the eggs.
- In a third shallow dish, stir together the Panko and ½ cup flour.
- Remove each piece of chicken from the buttermilk and coat in the flour, then the eggs, then the bread crumbs. Place on a plate and repeat until all chicken is done.
- Place each piece of chicken on the hot 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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Jim Dudek says
The recipe calls for 3 chicken breasts , is that 1-1/2 pounds? 2 pounds? Can you provide an estimated weight? I’d like to make these but I have myself and two teenage boys! I need to make sure I bake enough, but don’t want to run out of marinade or coating in the middle of preparing this.
Ashley Fehr says
Hi Jim! Sorry about that! I would guess between 1 – 1.5lbs
Jack Rokon says
Hi,Ashley Fehr
This looks AMAZING! I will have to try it.This sounds great! Could I make my own buttermilk using a cup of milk with a little lemon juice or vinegar? I know it works for some baking but not sure if it would work with this chicken??
Ashley Fehr says
Hi Jack! Thanks! I would probably recommend store bough buttermilk first, but if you don’t have it you can try making your own or just use regular milk.
Stirlying says
How long do they last after serving??? is the next day fine (overnight keep in mind)
Ashley Fehr says
They are fine to keep but they will be soft and not crispy after sitting. They are best eaten soon after making.
Cora Cordero says
Mine our still white like from the flour. What did I do wrong? They are not the pretty brown that yours are..
Cora Cordero says
I realized that I did not put enough canola oil on the pan. I’m frying them in canola oil in a frying pan now. And they are turning brown. It’s still being fried.
Ashley Fehr says
Yes, they do need a good layer of oil to crisp up in the oven. I hope you enjoy them!
Gail Ohashi says
I frequently use panko for a Japanese dish called katsu. Panko does not brown in the oven so you need to.brown the panko with very little oil in a frying pan. Keep tossing it till it browns, cool, then use. At this point you will not need the flour or to coat it wirh oil. I also use a rack, sprayed with non-stick spray. Chicken will not stick & you don’t have to flip it over.
Marisa says
What do you recommend for side dishes? Looking forward to trying this!
Ashley Fehr says
I love oven fried chicken with mashed potatoes! Let me know how you like it 🙂
Michelle says
Question… If I use wheat flour instead, do you think it would still turn out the same(crispy)?
Ashley Fehr says
I think it should work just fine!
Carlemil says
my family really dont like that ammounts of spice, yet it looks delicious, what could replace the sriracha?
Ashley Fehr says
You could simply leave it out, although it adds a lot of flavor to the chicken.
Robert says
Can you use Chicken thighs with this recipe
Ashley Fehr says
Yes, definitely! You will have to adjust the baking time accordingly though.
john says
what would be the new baking time if i use chicken thighs?
Ashley Fehr says
It will depend on if they’re bone in or boneless. The best way to be sure is just to use a meat thermometer to ensure a safe temperature.
Renee says
Are the nutrition facts based on 4 or 6 servings?
Ashley Fehr says
It is calculated based on 6 servings, so half of a large chicken breast would be one serving according to the nutrition facts.
Sarah says
So to clarify previously frozen chicken breasts work better when being baked?
Thanks!
Ashley Fehr says
They just have more moisture that helps the coating to stick. With this recipe, since the chicken is soaked, it won’t make a difference.
Jill says
Sounds wonderful. Currently doing weight watchers would you recommend
Ashley Fehr says
I’ve never done weight watchers so I can’t really say
Deserae says
Can you use vegetable oil if you don’t have canola oil?
Ashley Fehr says
Yes, definitely!
Michelle says
Does this recipe work with Gluten free flour/ & GF breadcrumbs?
Ashley Fehr says
I would think so but I haven’t tried
Holly says
Hi Ashley these look amazing. Any chance you could convert the recipe to grams? Thanks
Ashley Fehr says
I try to do that with baking recipes but I don’t usually with cooking recipes like this because an extra 5 or 10 grams here and there isn’t going to make a difference.
Jodi says
A trick I learned from ATK is to let the chicken rest for ten minutes after coating to give the gluten time to activate. Always preheat the oven to correct temp before putting chicken in. The quick heat will allow the coating to stay adhered, and to help brown the top, a quick spray of olive oil will help.
Ashley Fehr says
Oh neat tip! Thanks for sharing!
Peggy says
This sounds great! Could I make my own buttermilk using a cup of milk with a little lemon juice or vinegar? I know it works for some baking but not sure if it would work with this chicken
Ashley Fehr says
Hi Peggy! It won’t be quite the same. You could try it or you could just use regular milk, or milk with a spoonful of sour cream or yogurt added in to give it that same tang. Let me know how it goes!
Jessica @ A Kitchen Addiction says
My husband was just saying last night that he wanted to make sriracha chicken! We’ll be having this soon!
Ashley Fehr says
I’d love to hear what you think!
Callen says
We made this last night. It was very good, but we recommend cutting the flour back to 1/2 cup.
Kathy says
What are you using for a dipping sauce?
Ashley Fehr says
Ranch! But you could use anything you like 🙂
Gayle @ Pumpkin 'N Spice says
Mmm my mouth is watering just looking at this chicken! I love oven fried chicken but haven’t made it in the longest time. I’m loving the sriracha flavors, Ashley! This sounds like the best summer meal, and so easy, too!
Ashley Fehr says
Thanks Gayle! It’s one of our favorite dinners!