Crispy Sriracha Buttermilk Oven Fried Chicken
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 46.4614633633811 g
- Cholesterol 2.45 mg
- Fat 12.932199167129 g
- Fiber 2.36893335562108 g
- Protein 8.93864000405217 g
- Saturated Fat 1.50526166673813 g
- Serving Size 1 1 -6 serving (146g)
- Sodium 953.455667175532 mg
- Sugar 44.0925300077601 g
- Trans Fat 0.541249166798527 g
- Calories 339 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 half way 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.
My Favorite Weeknight Dinner: Crispy Sriracha Buttermilk Oven-Baked Chicken
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious weeknight dinners. This Crispy Sriracha Buttermilk Oven Fried Chicken recipe has become a staple in our house. It’s surprisingly easy to make, even on those nights when I’m completely exhausted after a long day at the office and wrangling the kids. The best part? It tastes like it came from a fancy restaurant, but it's healthier than traditional fried chicken thanks to the oven-baking method.
The secret to this recipe’s incredible flavor and texture lies in the buttermilk marinade. It’s incredibly simple – just buttermilk and sriracha – but it adds unbelievable moisture and a delicious kick to the chicken. I let the chicken marinate for at least 30 minutes, but honestly, a longer marinade (even overnight) only enhances the flavor. The panko breading provides that perfect crispy coating, and the touch of paprika adds a beautiful warmth.
One of my favorite things about this recipe is its versatility. It's fantastic served with classic sides like mashed potatoes and gravy, or you can get creative with it. I often serve it with a vibrant green salad for a lighter meal, or with some roasted vegetables for a more complete and balanced dinner. Sometimes, I’ll even add a side of creamy coleslaw to cut through the slight spice from the sriracha. The possibilities are endless!
Tips for Success:
- Don't overcrowd the baking sheet: Give each piece of chicken ample space to ensure even cooking and browning.
- Use a dark-colored baking sheet: A darker baking sheet will help to crisp up the chicken even more efficiently.
- Don't skip the broiling step: Those last few minutes under the broiler really take the crispiness to the next level.
- Serve immediately: This chicken is best served immediately after baking to maintain its crispy texture. However, leftovers are still tasty and can be reheated in the oven or air fryer.
- Adjust the spice level: Feel free to adjust the amount of sriracha according to your preference. For those who are sensitive to spice, you could use a milder chili sauce, or even leave it out completely, using other seasonings instead.
This recipe is a true lifesaver on busy weeknights, and it's a crowd-pleaser every time. The kids love it, my husband raves about it, and even my picky eaters go back for seconds. It’s easy enough for a beginner cook, yet impressive enough to serve to guests.
Beyond the ease and deliciousness, I appreciate how this recipe allows me to feel good about the food I'm feeding my family. Using oven-baking makes it healthier than deep-frying, and I can control the ingredients and make sure everything is fresh and high-quality. Plus, it allows me to sneak in some extra vegetables, keeping things nutritious and delicious.
Give this recipe a try, and I guarantee it will quickly become a new favorite in your kitchen, too! Let me know in the comments how it turns out for you. Happy cooking!
