Why You’ll Love This Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken is a fiery, flavor-packed twist on classic fried chicken—without the deep frying. Marinated in tangy buttermilk and spicy Sriracha, then coated in a seasoned crust and baked to golden perfection, this dish delivers crunch, heat, and juiciness in every bite. It’s perfect for dinner, gatherings, or game night snacks with a kick.

ingredients

Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

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

chicken drumsticks or thighsbuttermilkSrirachagarlic powderonion powderpaprikasaltblack pepperflourcornflakes (crushed)eggcooking spray or oil spray

directions

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

In a bowl, mix buttermilk and Sriracha. Add a pinch of salt, garlic powder, and onion powder.

Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight for best flavor.

In a shallow dish, mix flour, crushed cornflakes, paprika, salt, and pepper.

In another bowl, beat the egg.

Remove chicken from the marinade. Dip each piece into the egg, then coat in the flour and cornflake mixture, pressing gently for an even coating.

Place the coated chicken pieces on the prepared rack. Lightly spray the tops with oil spray.

Bake for 40–45 minutes, flipping halfway through and spraying again with oil, until the chicken is golden brown and cooked through (internal temp 165°F/74°C).

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesMarinating time: 4 hours or overnightBaking time: 40–45 minutesTotal time: 5 hours (including marinating)

Variations

Use boneless chicken tenders for quicker cooking.

Add cayenne pepper to the coating for extra heat.

Try a honey Sriracha drizzle over the top after baking for a sweet-spicy contrast.

Substitute Greek yogurt for buttermilk if desired.

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 to restore crispiness.For freezing, wrap each piece tightly and store for up to 2 months. Reheat from frozen at 375°F until hot and crisp.

FAQs

Can I use boneless chicken?

Yes, just reduce baking time to about 25–30 minutes.

Is this dish very spicy?

It has a medium heat level. Adjust the amount of Sriracha to your preference.

What can I use instead of cornflakes?

Panko breadcrumbs or crushed Ritz crackers make great alternatives.

Can I air fry this instead?

Yes, cook at 400°F for 20–25 minutes, flipping halfway through.

Why use buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick better.

Can I skip the marinating step?

It’s not recommended, as marinating enhances flavor and tenderness.

How do I know when the chicken is done?

Use a meat thermometer; the internal temp should be 165°F (74°C).

Can I use skin-on chicken?

Yes, but it may release more fat. Pat dry before coating for better crispiness.

Does the oven really make it crispy?

Yes, especially with the cornflake crust and wire rack for air circulation.

Is this kid-friendly?

With less Sriracha, it can be adjusted to suit milder palates.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is the ultimate way to enjoy a spicy, crunchy, and juicy chicken dinner without deep frying. Easy to prepare and full of bold flavors, it’s bound to become a go-to favorite for spice lovers and crispy chicken fans alike.