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!
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.
*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 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.
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.