Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

square image of crispy baked chicken strips on a sheet pan with parchment.

Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 480cal

Author: Ashley Fehr

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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US Customary - Metric

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

*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