Description
This Crispy Sriracha Buttermilk Oven Fried Chicken is a spicy, tangy, and crunchy twist on classic fried chicken, made healthier by baking instead of deep-frying.
Ingredients
Units
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- 2 lbs chicken drumsticks or thighs, skin-on
- 1 cup buttermilk
- 2 tbsp Sriracha sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- Cooking spray or oil mist
Instructions
- In a large bowl or ziplock bag, mix buttermilk, Sriracha, garlic powder, onion powder, paprika, salt, and pepper.
- Add chicken to the marinade and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack and lightly coat with cooking spray.
- In a shallow dish, combine flour, panko breadcrumbs, and Parmesan cheese if using.
- Remove chicken from marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing gently to coat.
- Place chicken on the prepared baking sheet and spray lightly with cooking spray.
- Bake for 35-45 minutes or until golden brown and crispy, and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
- For extra crispiness, toast panko breadcrumbs in a dry skillet before using.
- Adjust Sriracha quantity to suit your spice preference.
- Use boneless chicken for a quicker cook time.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg