CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE + VIDEO
This Crispy Sriracha Buttermilk Oven Fried Chicken is so moist and juicy with just the right amount of spice! It's baked and not fried so it's healthier, but you still get that great crunchy coating. Includes a step by step recipe video.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Trim chicken breasts if necessary and slice each into 2-3 strips.
- In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
- Preheat oven to 425 degrees F.
- In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results -- once the crumbs get wet and clumpy they won't stick). Press the crumbs on firmly.
- Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
- Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
- Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.
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