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Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

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Crispy Sriracha Buttermilk Oven Fried Chicken is a spicy and crunchy twist on classic fried chicken. Marinated in tangy buttermilk and Sriracha, then oven-baked to golden perfection with a crisp, seasoned coating.

Ingredients

Scale
  • 2 pounds chicken drumsticks or thighs, bone-in and skin-on
  • 1 cup buttermilk
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil or melted butter
  • Cooking spray

Instructions

  1. In a large bowl or zip-top bag, mix buttermilk, Sriracha, garlic powder, onion powder, paprika, salt, and pepper. Add chicken and marinate for at least 2 hours or overnight in the fridge.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray.
  3. In a shallow bowl, combine panko breadcrumbs, flour, and olive oil or melted butter. Mix until crumbs are coated evenly.
  4. Remove chicken from marinade, letting excess drip off. Coat each piece in the breadcrumb mixture, pressing to adhere.
  5. Place chicken on the prepared rack. Lightly spray the tops with cooking spray for extra crispiness.
  6. Bake for 35-45 minutes, or until chicken is golden brown and internal temperature reaches 165°F (74°C).
  7. Let rest for 5 minutes before serving.

Notes

  • Adjust Sriracha amount based on heat preference.
  • Panko breadcrumbs give the crispiest texture—avoid substituting with regular breadcrumbs.
  • Use a meat thermometer for perfect doneness.
  • Great served with ranch or blue cheese dressing to balance the heat.

Nutrition

Find it online: https://ukfinda.com/crispy-sriracha-buttermilk-oven-fried-chicken-recipe/