Description

A spicy and crispy oven-fried chicken recipe marinated in tangy buttermilk and sriracha, then coated in a seasoned crust and baked to golden perfection without deep frying.

Ingredients

Units Scale

4 boneless, skinless chicken breasts (or thighs)
1 cup buttermilk
2 tablespoons sriracha sauce
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for drizzling)

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Instructions

In a large bowl, whisk together the buttermilk and sriracha. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
In a shallow dish, combine panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from the marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing to adhere.
Place the coated chicken on the prepared baking sheet. Drizzle lightly with olive oil.
Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature 165°F or 74°C).
Let rest for 5 minutes before serving.

Notes

For extra crispiness, spray the coated chicken lightly with cooking spray before baking.
Adjust the sriracha to your preferred spice level — add more for extra heat.
Serve with ranch dressing or honey mustard for dipping.

Nutrition

Serving Size: 1 chicken breast
Calories: 390
Sugar: 3g
Sodium: 520mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 40g
Cholesterol: 95mg