Sriracha Buttermilk Oven Fried Chicken: The Crispiest Recipe Ever

Sriracha Buttermilk Oven Fried Chicken: Prepare to have your taste buds tantalized! Forget everything you thought you knew about “healthy” fried chicken because this recipe delivers all the crispy, juicy goodness of the classic, but with a spicy, tangy twist and a fraction of the guilt. We’re talking about chicken so flavorful, it’ll have you licking your fingers and reaching for seconds (and maybe thirds!).

While the exact origins of fried chicken are debated, its roots are deeply embedded in Southern American cuisine, evolving from Scottish and West African culinary traditions. But this isn’t your grandma’s fried chicken! We’re taking a modern detour with the vibrant heat of Sriracha, a chili sauce that has taken the culinary world by storm. Its unique blend of garlic, chili, and vinegar adds an irresistible kick that perfectly complements the richness of buttermilk.

People adore fried chicken for its satisfying crunch and succulent interior. However, the traditional deep-frying method can be messy and unhealthy. That’s where our Sriracha Buttermilk Oven Fried Chicken comes in! By baking instead of frying, we achieve a remarkably similar texture with significantly less oil. The buttermilk marinade tenderizes the chicken, ensuring a moist and flavorful result, while the Sriracha adds a fiery depth that will keep you coming back for more. It’s the perfect balance of comfort food and contemporary flavor, making it a guaranteed crowd-pleaser for any occasion.

Ingredients:

• For the Chicken:
• 3 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• For the Buttermilk Marinade:
• 2 cups buttermilk
• 2 tablespoons Sriracha sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Breading:
• 3 cups all-purpose flour
• 1 cup cornstarch
• 2 tablespoons Sriracha sauce
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• For the Sriracha Buttermilk Glaze:
• 1/2 cup buttermilk
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• 1 tablespoon melted butter
• For Cooking:
• 1/2 cup vegetable oil, for drizzling
• Cooking spray

Marinating the Chicken:

Okay, let’s get started! First things first, we need to marinate our chicken. This is crucial for tender, flavorful, and juicy oven-fried chicken. Trust me, don’t skip this step!

1. In a large bowl, whisk together the buttermilk, 2 tablespoons of Sriracha sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure everything is well combined.
2. Add the chicken pieces to the buttermilk mixture. Ensure all the chicken is submerged in the marinade. If not, add a little more buttermilk.
3. 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 go for overnight for the best results.

Preparing the Breading:

While the chicken is marinating, you can prepare the breading. This is where we build that crispy, flavorful crust that makes oven-fried chicken so irresistible.

1. In a large, shallow dish (like a baking dish or a large pie plate), whisk together the flour, cornstarch, 2 tablespoons of Sriracha sauce, 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 crust.
2. Set up your breading station. You’ll need the bowl of marinated chicken and the dish of breading.

Breading the Chicken:

Now comes 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 (chicken) and the other for the dry ingredients (breading) to minimize the mess.

1. Remove a piece of chicken from the buttermilk marinade, letting any excess drip off.
2. Place the chicken in the breading mixture and press it firmly into the breading, making sure it’s completely coated on all sides.
3. Lift the chicken out of the breading and shake off any excess flour.
4. Place the breaded chicken on a wire rack set over a baking sheet. This allows air to circulate around the chicken, helping it to crisp up in the oven.
5. Repeat steps 1-4 with the remaining chicken pieces.
6. Once all the chicken is breaded, let it rest on the wire rack for about 15-20 minutes. This helps the breading adhere to the chicken and prevents it from falling off during baking.

Baking the Chicken:

We’re almost there! Now it’s time to bake the chicken to golden-brown perfection. The key to crispy oven-fried chicken is to use a high temperature and to make sure the chicken is properly coated with oil.

1. Preheat your oven to 400°F (200°C).
2. Lightly spray the breaded chicken pieces with cooking spray. This helps the chicken to brown evenly.
3. Drizzle the chicken pieces with vegetable oil. Be generous, but don’t soak the chicken. You want a light coating of oil to help it crisp up.
4. Bake for 20-25 minutes, then flip the chicken pieces over and bake for another 15-20 minutes, or until the chicken is cooked through and the breading is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.

Preparing the Sriracha Buttermilk Glaze:

While the chicken is baking, let’s whip up the Sriracha buttermilk glaze. This glaze adds a touch of sweetness, tanginess, and extra Sriracha kick to the chicken. It’s the perfect finishing touch!

1. In a small bowl, whisk together the buttermilk, 2 tablespoons of Sriracha sauce, honey, and melted butter. Make sure everything is well combined.

Glazing and Serving:

The final step! Once the chicken is out of the oven, we’ll glaze it with the Sriracha buttermilk mixture. This adds a beautiful sheen and an extra layer of flavor.

1. Once the chicken is cooked through and golden brown, remove it from the oven.
2. Brush the Sriracha buttermilk glaze over the chicken pieces. Make sure to coat them evenly.
3. Return the glazed chicken to the oven and bake for another 5 minutes, or until the glaze is slightly caramelized and sticky.
4. Remove the chicken from the oven and let it cool slightly before serving.

Serve your Sriracha buttermilk oven-fried chicken hot with your favorite sides. It’s delicious with mashed potatoes, coleslaw, corn on the cob, or a simple salad. Enjoy!

Conclusion:

So, there you have it! This Sriracha Buttermilk Oven Fried Chicken recipe is more than just a healthier take on a classic; it’s a flavor explosion waiting to happen. I truly believe this is a must-try for anyone who loves crispy, juicy chicken with a spicy kick. The buttermilk marinade ensures the chicken stays incredibly tender, while the sriracha adds a delightful heat that’s perfectly balanced by the subtle sweetness of the brown sugar in the breading. Forget the guilt of deep-frying; this oven-baked version delivers all the satisfying crunch without the extra oil.

Why is this a must-try? Because it’s easy, relatively quick, and unbelievably delicious. It’s the perfect weeknight meal that will impress your family and friends. Plus, it’s a fantastic way to satisfy your fried chicken cravings without compromising your health goals. I’ve made this recipe countless times, and it’s always a hit. The combination of textures and flavors is simply irresistible.

But don’t just take my word for it! I encourage you to give this recipe a try and experience the magic for yourself.

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving this amazing chicken. For a classic pairing, serve it alongside creamy mashed potatoes and your favorite green vegetable, like steamed broccoli or green beans. Coleslaw is another fantastic option, providing a cool and refreshing contrast to the spicy chicken.

If you’re looking for something a little more adventurous, try serving the chicken in a homemade biscuit with a drizzle of honey and a sprinkle of chopped chives. This makes for an incredible brunch or lunch option. You could also shred the chicken and use it as a topping for salads or tacos. Imagine a vibrant salad with mixed greens, avocado, corn, black beans, and a generous helping of this flavorful chicken – yum!

For variations, feel free to adjust the amount of sriracha to your liking. If you prefer a milder flavor, start with a smaller amount and add more to taste. You can also experiment with different spices in the breading. Smoked paprika, garlic powder, onion powder, and cayenne pepper are all great additions.

Another fun variation is to use different cuts of chicken. While I personally love using boneless, skinless chicken breasts for this recipe, you can also use chicken thighs, drumsticks, or wings. Just be sure to adjust the cooking time accordingly. Chicken thighs and drumsticks will typically require a longer cooking time than chicken breasts.

And if you’re feeling really creative, try making a sriracha mayo to serve alongside the chicken. Simply combine mayonnaise with sriracha to taste, and add a squeeze of lime juice for extra zing. This sriracha mayo is also delicious on sandwiches, burgers, and tacos.

I’m confident that you’ll love this Sriracha Buttermilk Oven Fried Chicken as much as I do. It’s a versatile, flavorful, and relatively healthy way to enjoy one of the world’s most beloved comfort foods.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I can’t wait to hear about your experience! Please, share your photos and comments with me. Let me know what you think of the recipe, what variations you tried, and how you served it. Your feedback is invaluable, and I love seeing your creations. Happy cooking!