Description
Sriracha buttermilk oven fried chicken delivers a spicy punch that’ll make your taste buds dance with pure delight. Crispy, golden exterior meets tender meat, bringing restaurant-quality comfort straight to your dinner table.
Ingredients
Scale
Proteins:
- 3 lbs bone-in, skin-on chicken pieces
Marinade and Wet Ingredients:
- 1 cup buttermilk
- 2 tablespoons sriracha sauce
- 1 tablespoon hot sauce
- ¼ cup buttermilk
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon melted butter
Dry Ingredients and Seasonings:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons sriracha powder
- 1 teaspoon garlic powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup vegetable oil
Instructions
- Whisk 1 cup buttermilk, 2 tablespoons sriracha sauce, 1 tablespoon hot sauce, 1 teaspoon each of garlic powder, onion powder, and smoked paprika, and ½ teaspoon cayenne pepper in a large bowl.
- Submerge 3 lbs chicken pieces completely in the buttermilk mixture. Seal the bowl and refrigerate for 4-8 hours.
- Position your oven rack in the middle position and preheat to 400°F.
- Mix 2 cups flour, 1 cup cornstarch, 2 tablespoons sriracha powder, 1 tablespoon each of garlic powder, onion powder, and smoked paprika in a shallow dish.
- Pour ½ cup vegetable oil evenly across a large rimmed baking sheet.
- Remove chicken from marinade, letting excess liquid drip off. Pat pieces dry with paper towels.
- Dredge each chicken piece thoroughly in the flour mixture, pressing breading firmly to create a thick, even coating.
- Arrange breaded chicken pieces on the oiled baking sheet, ensuring they do not touch each other.
- Bake at 400°F for 45-55 minutes, rotating the pan halfway through cooking.
- Check internal temperature with a meat thermometer. Chicken is done when it reaches 165°F at the thickest point.
- Optional: Brush with ¼ cup buttermilk glaze mixture during final 10 minutes of baking.
- Broil for 2-3 minutes to crisp the skin, watching carefully to prevent burning.
- Let chicken rest 5-10 minutes before serving to allow juices to redistribute.
Notes
- Buttermilk marinade tenderizes the chicken deeply, so don’t skip the overnight soak for maximum flavor and moisture.
- Use a rimmed baking sheet to prevent oil from dripping and ensure even, crispy coating across all chicken pieces.
- Hot oil in the pan before adding breaded chicken creates an instant crisp that mimics deep-frying without excess grease.
- For gluten-free adaptation, swap wheat flour with rice flour or cornstarch to maintain the same crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Oven-Fried
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 523 kcal
- Sugar: 6 g
- Sodium: 1020 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg