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Crispy Sriracha Buttermilk Oven Fried Chicken

Chicken pieces are coated in a crispy buttermilk and flour mixture, then baked until golden brown and drizzled with spicy Sriracha sauce.

88% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

  • 3 boneless, skinless chicken breasts
  • 1 cup low flat buttermilk (240 mL)
  • ¼ cup sriracha sauce (65 g)
  • 1 cup panko breadcrumbs (50 g)
  • 1 cup all-purpose flour (125 g)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon seasoning salt
  • 3 tablespoons canola oil

Nutrition Info

  • Calories 530
  • Fat 15g
  • Carbs 51g
  • Fiber 1g
  • Sugar 6g
  • Protein 43g

Estimated values based on one serving size.


  1. On a cutting board, slice each chicken breast into strips.
  2. 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.
  3. Preheat oven to 425˚F (220˚C).
  4. In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
  5. Dip the chicken strips in the panko mixture, ensuring they are fully coated.
  6. Line a rimmed baking sheet with parchment paper and brush with canola oil.
  7. 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.
  8. Transfer the chicken to a paper towel-lined plate to remove extra grease.
  9. Enjoy!
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