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!
Table of Contents
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!
- 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.
- 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.
- 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.
Oven-Fried Chicken FAQs
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!
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!
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!
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!
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
Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO
written by Ashley Fehr
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
- 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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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!