Name: Sriracha Buttermilk Oven Fried Chicken: The Crispiest Recipe Ever!
Prep time: 20 min
Cook time: 45 min
Total time: 320 min
Yield: 6-8 servings
Ingredients: 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work best); 1 cup buttermilk; 2 tablespoons sriracha sauce; 1 tablespoon hot sauce (such as Frank's RedHot); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional, for extra heat); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups all-purpose flour; 1 cup cornstarch; 2 tablespoons sriracha powder (if you can't find it, use 1 tablespoon sriracha sauce dried on parchment paper in a low oven, then ground into a powder); 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for extra heat); 1/2 cup vegetable oil (or other neutral oil); 1/4 cup buttermilk; 2 tablespoons sriracha sauce; 1 tablespoon honey or maple syrup; 1 tablespoon melted butter

Sriracha Buttermilk Oven Fried Chicken: Prepare to have your taste buds tantalized! Forget everything you thought you knew about oven-fried chicken because this recipe is a game-changer. We’re taking crispy, juicy chicken to a whole new level with a fiery kick and a tangy twist.

Fried chicken, a beloved staple across cultures, has a rich history rooted in resourcefulness and deliciousness. From its humble beginnings as a way to make tough cuts of chicken palatable, it has evolved into a culinary icon. But let’s be honest, sometimes we crave that satisfying crunch without the guilt and mess of deep frying. That’s where our oven-baked version shines!

What makes this Sriracha Buttermilk Oven Fried Chicken so irresistible? It’s the perfect balance of flavors and textures. The buttermilk marinade tenderizes the chicken, ensuring a moist and succulent interior, while the sriracha adds a delightful heat that will leave you wanting more. The crispy coating, achieved through a clever baking technique, delivers that satisfying crunch we all crave. Plus, it’s a relatively hands-off recipe, making it perfect for busy weeknights or weekend gatherings. People adore this dish because it offers all the pleasure of fried chicken with less fat and fuss. Get ready to experience a flavor explosion that will redefine your definition of comfort food!

Ingredients:

For the Chicken:

3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work best)
1 cup buttermilk
2 tablespoons sriracha sauce
1 tablespoon hot sauce (such as Frank’s RedHot)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon salt
1/2 teaspoon black pepper

For the Breading:

2 cups all-purpose flour
1 cup cornstarch
2 tablespoons sriracha powder (if you can’t find it, use 1 tablespoon sriracha sauce dried on parchment paper in a low oven, then ground into a powder)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for extra heat)

For the Baking:

1/2 cup vegetable oil (or other neutral oil)

Optional Sriracha Buttermilk Glaze:

1/4 cup buttermilk
2 tablespoons sriracha sauce
1 tablespoon honey or maple syrup
1 tablespoon melted butter

Preparing the Chicken

Okay, let’s get started! First, we need to prep our chicken. This is where the magic begins, infusing the chicken with flavor and ensuring it stays juicy during baking.

Marinate the Chicken: In a large bowl, whisk together the buttermilk, sriracha sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Make sure everything is well combined. This marinade is going to tenderize the chicken and give it that signature sriracha kick.
Submerge the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. You want every nook and cranny coated in that delicious marinade.
Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 8 hours for the best results. This step is crucial for that juicy, flavorful chicken we’re after.
Preheat the Oven: When you’re ready to bake, preheat your oven to 400°F (200°C). This high temperature will help the chicken get nice and crispy.

Preparing the Breading

While the chicken is marinating (or right before you’re ready to bake), let’s get the breading ready. This is what gives our chicken that crispy, crunchy exterior. The sriracha powder adds another layer of flavor and a beautiful color.

Combine Dry Ingredients: In a large, shallow dish (like a baking dish or a large pie plate), whisk together the flour, cornstarch, sriracha powder (or homemade sriracha powder), garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, pepper, and cayenne pepper (if using). Make sure everything is evenly distributed. The cornstarch helps create a lighter, crispier breading.
Prepare the Baking Sheet: Pour the vegetable oil into a large baking sheet (preferably one with a rim). Spread the oil evenly across the bottom of the pan. This oil will help the chicken crisp up nicely in the oven, mimicking the effect of frying.

Breading the Chicken

Now for the fun part breading the chicken! This can get a little messy, so be prepared to get your hands dirty. I like to use one hand for the wet ingredients (the chicken) and the other for the dry ingredients (the breading) to avoid clumping.

Remove Chicken from Marinade: Take the chicken pieces out of the buttermilk marinade, letting any excess drip off. You don’t want the breading to get too soggy.
Dredge in Breading: Place one piece of chicken at a time into the flour mixture. Use your dry hand to completely coat the chicken in the breading, pressing the breading firmly onto the chicken to ensure it adheres well. Make sure every surface is covered.
Place on Baking Sheet: Carefully place the breaded chicken piece onto the prepared baking sheet with the oiled surface. Repeat with the remaining chicken pieces, making sure not to overcrowd the pan. Overcrowding can prevent the chicken from crisping up properly.

Baking the Chicken

We’re almost there! Now it’s time to bake our sriracha buttermilk oven-fried chicken to golden-brown perfection.

Bake: Place the baking sheet in the preheated oven and bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The exact baking time will depend on the size of the chicken pieces.
Flip (Optional): For even crispier chicken, you can flip the pieces halfway through baking (around 25 minutes). This ensures that both sides get nice and golden brown.
Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken, avoiding the bone. If it reaches 165°F (74°C), it’s ready!
Broil (Optional): For extra crispy skin, you can broil the chicken for the last few minutes of baking. Keep a close eye on it to prevent burning! Broil for 2-3 minutes, or until the skin is golden brown and crispy.
Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Optional Sriracha Buttermilk Glaze

If you want to take your sriracha buttermilk oven-fried chicken to the next level, try this optional glaze. It adds a touch of sweetness and extra sriracha flavor.

Combine Glaze Ingredients: In a small bowl, whisk together the buttermilk, sriracha sauce, honey (or maple syrup), and melted butter.
Brush on Chicken: During the last 10 minutes of baking, brush the glaze over the chicken. You can brush it on once or twice for a more intense flavor.
Bake: Continue baking until the glaze is set and the chicken is cooked through.

Serving Suggestions

Your sriracha buttermilk oven-fried chicken is ready to be devoured! Here are a few serving suggestions to complete your meal:

Classic Sides: Serve with classic sides like mashed potatoes, coleslaw, corn on the cob, or mac and cheese.
Spicy Sides: For a spicier meal, pair it with spicy coleslaw, jalapeno cornbread, or roasted sweet potatoes with chili powder.
Dipping Sauces: Offer a variety of dipping sauces, such as ranch dressing, blue cheese dressing, honey mustard, or extra sriracha sauce.
Sandwiches: Use the chicken to make delicious sandwiches or sliders. Serve on toasted buns with lettuce, tomato, and your favorite sauce.
Salads: Top a salad with sliced sriracha buttermilk oven-fried chicken for a flavorful and protein-packed meal.

Enjoy your homemade Sriracha Buttermilk Oven Fried Chicken! I hope you love this recipe as much as I do. It’s a crowd-pleaser that’s perfect for weeknight dinners or weekend gatherings. Don’t be afraid to adjust the amount of sriracha to your liking. Happy cooking!

Conclusion:

This isn’t just another fried chicken recipe; it’s a flavor explosion waiting to happen in your kitchen! The tangy buttermilk marinade infused with the fiery kick of sriracha creates a truly unforgettable taste experience. The oven-fried method delivers that satisfying crunch we all crave, without the mess and extra calories of deep-frying. Honestly, you’ll be amazed at how crispy and juicy this Sriracha Buttermilk Oven Fried Chicken turns out. It’s a game-changer!

But the best part? It’s incredibly versatile. Think beyond just serving it as a main course. Imagine sinking your teeth into a crispy chicken sandwich, piled high with fresh slaw and a drizzle of extra sriracha mayo (simply mix sriracha with your favorite mayonnaise trust me, you’ll thank me later!). Or, shred the chicken and toss it into a vibrant salad with avocado, corn, and a lime vinaigrette for a lighter, yet equally satisfying meal.

For a classic pairing, serve this chicken with creamy mashed potatoes and some steamed green beans. If you’re feeling adventurous, try it with sweet potato fries and a side of homemade coleslaw. And for a truly indulgent experience, whip up a batch of cheddar biscuits to soak up all those delicious juices.

Looking for variations? You can easily adjust the heat level by adding more or less sriracha to the buttermilk marinade. For a sweeter flavor profile, try adding a tablespoon of honey or maple syrup to the marinade. If you’re not a fan of buttermilk, you can substitute it with plain yogurt or milk mixed with a tablespoon of lemon juice or vinegar. Experiment with different spice blends in the breading a little smoked paprika, garlic powder, or onion powder can add a whole new dimension of flavor.

This recipe is a must-try because it’s:

* Easy to make: No complicated techniques or hard-to-find ingredients.
* Flavorful: The sriracha buttermilk marinade adds a unique and delicious twist to classic fried chicken.
* Healthier: Oven-frying reduces the amount of oil used, making it a lighter option.
* Versatile: Can be served in a variety of ways, from sandwiches to salads.
* Guaranteed to impress: Your family and friends will rave about this chicken!

I truly believe that once you try this Sriracha Buttermilk Oven Fried Chicken, it will become a staple in your recipe repertoire. It’s perfect for weeknight dinners, weekend gatherings, or any occasion that calls for a delicious and satisfying meal.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the best oven-fried chicken you’ve ever tasted. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did you serve it with? Share your photos and comments below I can’t wait to see your culinary creations! Happy cooking! Let me know if you have any questions, and I’ll be happy to help. Enjoy your delicious, crispy, and flavorful Sriracha Buttermilk Oven Fried Chicken!