Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken is a bold, spicy twist on classic comfort food—juicy on the inside, crunchy on the outside, and baked instead of deep-fried. Marinated in tangy buttermilk and fiery sriracha, then coated in seasoned breadcrumbs, this chicken delivers mouthwatering flavor with less mess and guilt.

ingredients

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

chicken pieces (drumsticks, thighs, or breasts)buttermilksriracha saucegarlic powderonion powderpaprikasalt and black peppereggsall-purpose flourpanko breadcrumbsnonstick cooking spray or olive oil spray

directions

In a large bowl, mix buttermilk, sriracha, garlic powder, onion powder, paprika, salt, and pepper. Add chicken pieces and coat well. Cover and marinate in the fridge for at least 4 hours or overnight.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack and spray with nonstick spray.

Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Remove chicken from marinade, shaking off excess. Dredge in flour, dip in eggs, then coat in panko, pressing crumbs to adhere.

Place coated chicken on the baking sheet. Lightly spray tops with oil to help crisp.

Bake for 35–45 minutes, turning halfway through, until golden brown and cooked through (internal temp of 165°F / 74°C).

Let rest for a few minutes before serving for best crunch.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 4 hours or overnightCook time: 40 minutesTotal time: 5 hours including marination

Variations

Use hot honey or sweet chili sauce for a sweet-and-spicy flavor twist.

Swap panko for crushed cornflakes for extra crunch.

Add cayenne pepper or chili flakes to the breadcrumb mix for more heat.

Make it dairy-free with plant-based buttermilk (non-dairy milk + lemon juice).

Serve with ranch, blue cheese dip, or a drizzle of extra sriracha.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.*Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore crispiness.*Avoid microwaving, which may make the coating soggy.

FAQs

Can I skip the marinating step?

Marinating is essential for flavor and tenderness, so it’s not recommended to skip.

Can I use boneless chicken?

Yes, just reduce the cooking time to avoid overcooking—check for doneness at 20–25 minutes.

What does the buttermilk do?

It tenderizes the chicken and helps the coating stick better while adding tangy flavor.

Is this really crispy even though it’s baked?

Yes! Panko and oil spray help mimic the crunch of fried chicken in the oven.

Can I air fry this recipe?

Absolutely—air fry at 375°F (190°C) for 20–25 minutes, turning halfway through.

How spicy is it?

Moderately spicy. Adjust the amount of sriracha to taste.

Can I freeze this?

It’s best fresh, but you can freeze cooked chicken and reheat in the oven.

Can I use regular breadcrumbs?

Yes, but panko gives a lighter, crispier texture.

Do I need to use a wire rack?

It helps with even crisping, but parchment paper also works fine.

What cuts of chicken work best?

Drumsticks and thighs stay juicy, but breasts work well too—just don’t overcook.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is everything you love about fried chicken with a spicy kick—crunchy, flavorful, and oven-baked for a lighter approach. Perfect for weeknight dinners, game day, or whenever you’re craving something bold and comforting, this recipe is sure to spice up your chicken game.

Print