Best 2 Crispy Sriracha Buttermilk Oven Fried Chicken Recipe By Tasty Recipes
Crispy Sriracha Buttermilk Oven-Fried Chicken is a tantalizing dish that combines the flavors of Sriracha, buttermilk, and crispy fried chicken. This oven-baked version offers a healthier alternative to traditional fried chicken, while still delivering the same mouthwatering taste and texture.
The recipe provides detailed instructions for creating a flavorful buttermilk marinade infused with Sriracha, garlic, and spices. The chicken is then coated in a seasoned flour mixture and baked until golden brown and crispy. The result is juicy and tender chicken with a crispy, flavorful coating.
This recipe also includes additional recipe variations, including a Spicy Sriracha Buttermilk Oven-Fried Chicken recipe for those who prefer a hotter kick, and an Air Fryer Sriracha Buttermilk Chicken recipe for a healthier and quicker cooking method.
Whether you're a fan of spicy food or simply looking for a delicious and healthier alternative to fried chicken, this Crispy Sriracha Buttermilk Oven-Fried Chicken is sure to satisfy your taste buds.
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h50m
Number Of Ingredients 19
Steps:
- Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
- Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
- Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
- Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
- Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
- Bake the chicken:
- Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
- Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
- Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
Tips:
- Use a large mixing bowl for the buttermilk mixture to ensure the chicken is evenly coated.
- Use a wire rack set over a baking sheet to ensure the chicken is crispy all around.
- Don't overcrowd the baking sheet, or the chicken will not cook evenly.
- Bake the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is cooked through.
- Serve the chicken immediately with your favorite dipping sauce, such as sriracha mayonnaise or ranch dressing.
Conclusion:
This crispy sriracha buttermilk oven-fried chicken recipe is a delicious and easy way to enjoy a classic comfort food. The buttermilk marinade helps to keep the chicken moist and tender, while the sriracha sauce adds a spicy kick. The chicken is then coated in panko breadcrumbs and baked until crispy. Serve the chicken with your favorite dipping sauce and enjoy!
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