Why You’ll Love This Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken delivers all the crunch and flavor of classic fried chicken without deep frying. Marinated in tangy buttermilk and spicy sriracha, then coated in a seasoned breadcrumb mixture and baked until golden, this dish is juicy on the inside and crisp on the outside. It’s perfect for weeknight dinners, parties, or whenever you crave something spicy and satisfying.

ingredients

Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

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

chicken drumsticks or thighsbuttermilksriracha saucesaltblack peppergarlic powderonion powderpaprikasmoked paprikacayenne peppereggsall-purpose flourpanko breadcrumbsnonstick cooking spray or oil spray

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly spray with nonstick cooking spray.

In a large bowl, whisk together buttermilk and sriracha. Add salt, pepper, garlic powder, and paprika. Submerge chicken in the mixture, cover, and refrigerate for at least 2 hours or overnight for best flavor.

In a shallow bowl, beat the eggs. In another bowl, combine flour, panko breadcrumbs, smoked paprika, cayenne, garlic powder, onion powder, salt, and pepper.

Remove chicken from marinade. Dip each piece into the egg wash, then dredge in the breadcrumb-flour mixture, pressing firmly to adhere.

Place coated chicken on the prepared wire rack. Lightly spray each piece with oil spray to help browning.

Bake for 35-45 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temp should reach 165°F or 74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 2-12 hoursBaking time: 35-45 minutesTotal time: up to 13 hours (including marination)

Variations

Use boneless chicken tenders for quicker cooking and easier eating.

Add a touch of honey to the buttermilk marinade for a spicy-sweet flavor.

Substitute Greek yogurt for buttermilk if needed—just thin with a little milk.

Try crushed cornflakes instead of panko for a crunchier texture.

Brush with extra sriracha before baking for added heat.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.To reheat, bake in a 375°F (190°C) oven for 10-15 minutes or air fry at 350°F for 5-7 minutes until crispy.For longer storage, freeze cooked chicken for up to 2 months and reheat directly from frozen.

FAQs

Can I make this recipe without sriracha?

Yes, substitute with your favorite hot sauce or omit for a milder flavor.

Does oven-fried chicken really get crispy?

Yes, the panko coating and high heat create a crispy crust—spraying with oil helps too.

Can I use skinless chicken?

Absolutely, though skin-on provides more flavor and moisture.

How long should I marinate the chicken?

At least 2 hours, but overnight yields the best flavor and tenderness.

Can I use gluten-free breadcrumbs?

Yes, swap with gluten-free panko or crushed rice cereal.

Is this recipe very spicy?

It has a moderate heat—adjust the amount of sriracha and cayenne to your taste.

Can I make this ahead of time?

Yes, marinate and coat in advance, then bake just before serving for best crispiness.

Should I use a wire rack?

Yes, it allows air to circulate for even cooking and crispier results.

Can I air fry this recipe?

Yes, air fry at 375°F for about 25 minutes, flipping halfway through.

What should I serve with it?

Great with coleslaw, mashed potatoes, cornbread, or a crisp salad.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is a bold and flavorful alternative to traditional fried chicken, offering a spicy kick and irresistible crunch—all without the mess of deep frying. It’s easy to prepare, family-friendly, and perfect for both casual meals and special gatherings. Give it a try and enjoy a healthier, oven-baked twist on a classic favorite.