Crispy Sriracha Buttermilk Oven-Fried Chicken Recipe
This Crispy Sriracha Buttermilk Oven-Fried Chicken is so moist and juicy with just the right amount of spice! It's baked and not fried so it's healthier, but you still get that great crunchy coating.
This Crispy Sriracha Buttermilk Oven-Fried Chicken is so moist and juicy with just the right amount of spice! It's baked and not fried so it's healthier, but you still get that great crunchy coating.
- Carbohydrate 30.9743089089208 g
- Cholesterol 1.63333333333333 mg
- Fat 8.62146611141933 g
- Fiber 1.57928890374739 g
- Protein 5.95909333603478 g
- Saturated Fat 1.00350777782542 g
- Serving Size 1 1 serving (98g)
- Sodium 635.637111450354 mg
- Sugar 29.3950200051734 g
- Trans Fat 0.360832777865683 g
- Calories 226 calories
Step-by-step
- 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 halfway 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.
Crispy Sriracha Buttermilk Oven-Fried Chicken: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. But trust me, this Crispy Sriracha Buttermilk Oven-Fried Chicken recipe is a game-changer. It's surprisingly easy to make, even on a hectic weeknight, and the result is a meal the whole family will rave about. Forget greasy, deep-fried chicken; this baked version delivers all the crispy, juicy goodness without the guilt.
The secret lies in the buttermilk marinade. It’s incredibly simple – just buttermilk and sriracha – but it works wonders in tenderizing the chicken and infusing it with a delicious, spicy kick. The sriracha adds a touch of heat that's perfectly balanced, not overpowering. And the panko breading? Oh my goodness, it creates the most wonderfully crunchy exterior. You'd never guess this chicken isn't deep-fried!
I love how versatile this recipe is. You can adjust the spice level to your liking by adding more or less sriracha. Serve it with your favorite sides – mashed potatoes, roasted vegetables, a fresh salad – the possibilities are endless. It's also great for meal prepping. I often make a big batch on the weekend and have delicious leftovers for lunches throughout the week. This recipe is a true time-saver and a flavor sensation.
One of the best things about this recipe is its adaptability. I often use this method with other types of protein, such as turkey or pork tenderloin. The panko breading creates a perfect crispiness no matter what meat you are using. It's a recipe that truly fits into my busy lifestyle and allows for creativity in the kitchen. I've even experimented with different seasonings in the breading – adding garlic powder, onion powder, or even a little cayenne pepper for extra heat – and it always turns out delicious.
This Crispy Sriracha Buttermilk Oven-Fried Chicken recipe is more than just a meal; it's a testament to the fact that healthy and delicious can coexist. It's a quick, easy, and impressive dish that makes even a busy weeknight feel a little more special. So, ditch the takeout menu, gather your ingredients, and get ready to experience the joy of perfectly crispy, juicy, and flavorful chicken – all without the deep-frying hassle. I highly recommend you give it a try. You won't regret it!
Tips and Tricks for Success:
- Don't overcrowd the baking sheet: Give each piece of chicken enough space to brown evenly. Overcrowding can lead to steaming instead of crisping.
- Use a dark baking sheet: Darker baking sheets absorb more heat, leading to crispier chicken.
- Broil for extra crispiness (optional): Broiling for the last few minutes adds a nice extra layer of crispiness, but keep a close eye on it to prevent burning.
- Let the chicken rest: Allow the chicken to rest for a few minutes after baking before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.
- Get creative with your sides: This chicken pairs well with a variety of sides. Experiment with different options to find your favorite combinations!
This recipe has become a staple in my home, and I hope it becomes one in yours as well. It's the perfect combination of flavor, ease, and healthiness – exactly what I need in my busy life. Happy cooking!
