Description
This Crispy Sriracha Buttermilk Oven Fried Chicken is packed with bold, spicy flavor and has a deliciously crunchy coating without deep frying. Perfect for a healthier take on classic fried chicken.
Ingredients
Units
Scale
- 2 lbs chicken drumsticks or thighs
- 1 cup buttermilk
- 2 tablespoons Sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- Cooking spray
Instructions
- In a large bowl, mix buttermilk, Sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add chicken pieces to the mixture, cover, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a shallow bowl, mix panko breadcrumbs with olive oil and flour.
- Remove chicken from marinade, allowing excess to drip off. Dredge in the panko mixture, pressing to coat well.
- Place coated chicken pieces on the prepared baking sheet.
- Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 35-40 minutes or until chicken is golden brown and cooked through (internal temp of 165°F).
- Let rest for 5 minutes before serving.
Notes
- For extra spice, increase the amount of Sriracha in the marinade.
- Panko breadcrumbs give the crispiest texture; avoid substituting with regular breadcrumbs.
- Use a wire rack on the baking sheet for even crisping.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg