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!
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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
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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.
Lisa says
I had the same problem. It did still taste alright though.
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.
Ashley Fehr says
I’m sure it would, I just don’t know how long you would cook it as I haven’t tried it in an air fryer before.
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)?
Ashley Fehr says
The recipe makes 6 servings so the nutrition information would be per half chicken breast if using 3
Renee says
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!
Ashley Fehr says
Thank you so much Renee! I’m so happy to hear that!
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?
Ashley Fehr says
Because these are soaked you can just proceed with the recipe
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
Ashley Fehr says
I’d love to hear how it turns out!
Flint Bachelder says
Not everyone in my house likes hot sauce, could ! use buttermilk and a BBQ sauce as a Sub. for some ?
Ashley Fehr says
You can sub for barbecue sauce or just omit the Sriracha! I don’t like hot sauce either but a little bit adds a lot of flavor without being overly spicy 🙂
Janet torres says
Can you used bread crumbs instead of the panko i dont have any???
Ashley Fehr says
You definitely can, it just won’t be as crispy. Panko bread crumbs make the crispiest fried chicken!
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.
Ashley Fehr says
I’m so happy you enjoyed it!
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.
Ashley Fehr says
Oh yes I think so! What about sweet chili sauce??
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.
Ashley Fehr says
Great tip! Glad they turned out well for you!
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..:)
Ashley Fehr says
Oh I think chicken legs would be great! You will just have to adjust the cook time
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.
Ashley Fehr says
I’m glad to hear you liked it! You do have to turn very carefully so that it stays on, and yes, be sure to add enough oil or non stick spray.
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.
Ashley Fehr says
Glad to hear it still turned out well!
Michelle says
Made these tonight. They were delicious and all three kids ate them…will definitely make again!
Ashley Fehr says
I’m so glad to hear that!
Phyllis Brusca says
This looks great! What is the white sauce you serve this with?
Phyllis Brusca says
This sounds great! What is the white sauce that you serve on the side?
Ashley Fehr says
Ranch! 🙂
Nancy says
Have you ever made this with wings?
Ashley Fehr says
I haven’t but I love that idea!
Carol says
What could be substituted for Panko bread crumbs (don’t like them) to keep this recipe crunchy? Corn meal, maybe? Just use flour? Suggestions? Thx!
Ashley Fehr says
You could try using finely crushed corn flakes!
Margaret says
Trying with our air fryer!!! Wish us luck 🙂
Ashley Fehr says
I’d love to hear how that works!