Description
This Crispy Sriracha Buttermilk Oven Fried Chicken is a spicy and flavorful twist on a comfort food classic, baked to perfection with a crunchy coating and a kick of heat.
Ingredients
Units
Scale
- 1.5 lbs chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 2 tablespoons Sriracha sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil or cooking spray
Instructions
- In a large bowl, whisk together buttermilk, Sriracha, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Add chicken pieces to the bowl, coat well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
- In a shallow dish, mix flour and panko breadcrumbs.
- Remove chicken from the marinade, letting excess drip off, and coat each piece in the breadcrumb-flour mixture.
- Place chicken on the prepared baking sheet. Lightly spray with olive oil or cooking spray.
- Bake for 35–40 minutes, flipping halfway through, until chicken is golden and crispy and internal temperature reaches 165°F (74°C).
- Remove from oven and let rest 5 minutes before serving.
Notes
- Adjust the amount of Sriracha to control the spice level.
- For extra crispiness, use a wire rack over the baking sheet.
- Leftovers can be reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg