Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

Why You’ll Love This Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken is a bold and flavorful twist on classic fried chicken, featuring juicy, tender chicken marinated in spicy Sriracha buttermilk, then coated in a crunchy, golden breadcrumb crust. Baked instead of deep-fried, this recipe delivers all the irresistible crispiness you crave with less oil and hassle. It’s spicy, savory, and perfect for a fun, flavorful dinner.

Ingredients

this Recipe

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

For the marinade:

• Buttermilk
• Sriracha sauce
• Salt
• Black pepper
• Garlic powder
• Paprika

For the coating:

• All-purpose flour
• Panko breadcrumbs
• Cornmeal (optional, for extra crunch)
• Salt
• Black pepper
• Additional paprika

For the chicken:

• Bone-in or boneless chicken pieces (breasts, thighs, or drumsticks)
• Cooking spray or olive oil spray

Directions

1. In a large bowl, whisk together the buttermilk, Sriracha, salt, pepper, garlic powder, and paprika.
2. Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on top.
4. In a shallow dish, combine the flour, panko breadcrumbs, cornmeal (if using), salt, pepper, and paprika.
5. Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing to adhere.
6. Place the coated chicken pieces on the prepared rack and spray generously with cooking spray or olive oil spray.
7. Bake for 30-40 minutes, turning halfway through and spraying again, until the chicken is golden brown, crispy, and cooked to an internal temperature of 165°F (74°C).
8. Let cool for a few minutes before serving.

Servings and Timing

This recipe serves about 4 people.
Preparation time: 15 minutes (plus marinating time)
Baking time: 30-40 minutes
Total time: about 3 hours (including marinating)

Variations

• Adjust the amount of Sriracha to make it milder or spicier.
• Add a pinch of cayenne pepper to the coating for extra heat.
• Use gluten-free panko and flour for a gluten-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for about 10-12 minutes to maintain crispiness.
Freezing is not recommended for best texture.

FAQs

Can I use boneless chicken?
Yes, boneless chicken breasts or thighs cook a bit faster, so reduce the baking time accordingly.

Can I make it less spicy?
Use less Sriracha or substitute with a mild hot sauce or extra buttermilk.

Do I have to use a wire rack?
Using a rack helps the chicken stay crispy on all sides, but you can bake directly on a parchment-lined sheet if necessary—just flip halfway through.

Can I air fry this chicken?
Yes! Air fry at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

Can I marinate for less time?
If you’re short on time, 1 hour will work, but longer marination gives better flavor and tenderness.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is the ultimate way to enjoy spicy, juicy, crispy chicken without deep frying. Perfectly seasoned and packed with bold flavors, this easy recipe transforms everyday chicken into a crave-worthy meal that’s sure to be a hit with anyone who loves a little spice and a lot of crunch!

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