Why You’ll Love This Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken brings together the spicy tang of Sriracha with the tenderness of buttermilk-marinated chicken, all wrapped in a golden, crunchy oven-fried crust. It’s the perfect blend of heat, flavor, and texture—ideal for weeknight dinners, game days, or casual get-togethers. This lighter twist on traditional fried chicken delivers bold taste without the deep-frying mess.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken drumsticks or thighsbuttermilkSriracha saucesaltblack peppergarlic powdersmoked paprikacayenne pepper (optional for extra heat)all-purpose flourcornstarchbaking powdereggcooking spray or oil for misting

directions

In a large bowl or zip-top bag, mix the buttermilk, Sriracha, salt, pepper, garlic powder, paprika, and cayenne (if using).

Add the chicken pieces, making sure they’re fully coated, and marinate in the refrigerator for at least 4 hours or overnight.

Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly coat it with cooking spray.

In a shallow bowl, combine flour, cornstarch, baking powder, and a bit more salt and pepper.

In another bowl, beat the egg.

Remove chicken from the marinade. Dip each piece in the egg, then dredge in the flour mixture, pressing to adhere the coating.

Place the coated chicken on the prepared rack and lightly spray with oil.

Bake for 35-45 minutes, flipping once halfway through, until the chicken is golden brown and internal temperature reaches 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 4 hours or overnightBaking time: 35-45 minutesTotal time: 5 hours including marination

Variations

Use chicken tenders or boneless thighs for quicker cooking.

Add a bit of honey to the marinade for a sweet-heat balance.

Toss the cooked chicken in extra Sriracha sauce for more fire.

Try panko crumbs in the flour mix for extra crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 375°F oven for 10-15 minutes or air fry for extra crispiness.Freeze for up to 2 months and reheat from frozen at 400°F for 20-25 minutes.

FAQs

Can I use boneless chicken?

Yes, adjust the cooking time to avoid overcooking—boneless cooks faster.

What does buttermilk do?

It tenderizes the meat and helps the coating stick better.

Is it really crispy without frying?

Yes, the cornstarch and high heat give it a crunchy texture when oven-baked.

Can I use a different hot sauce?

You can, but Sriracha adds a unique garlicky sweetness that complements the buttermilk.

Do I have to use a wire rack?

It helps with even crisping, but you can bake directly on parchment—just flip halfway and expect slightly less crunch.

How spicy is it?

Moderate heat—adjust Sriracha and cayenne to taste.

Can I marinate for less than 4 hours?

Yes, but longer marination enhances flavor and tenderness.

Can I make it gluten-free?

Use gluten-free flour and cornstarch substitutes.

Can I cook this in an air fryer?

Absolutely—air fry at 380°F for 25-30 minutes, flipping halfway.

What sides go well with this?

Coleslaw, cornbread, mashed potatoes, or a simple green salad all pair nicely.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is a flavor-packed twist on a comfort food classic—crispy on the outside, juicy on the inside, with just the right amount of spice. Whether you’re serving it up for dinner or impressing guests at a weekend gathering, this dish is bound to satisfy spicy cravings with a healthier, oven-baked crunch.