Best 4 Crispy Sriracha Buttermilk Oven Fried Chicken Recipe By Tasty Recipes

Are you craving crispy and juicy fried chicken without the hassle of deep-frying? Look no further than the "Crispy Sriracha Buttermilk Oven Fried Chicken" recipe by Tasty. This recipe combines the classic flavors of buttermilk-marinated chicken with the heat of sriracha, resulting in a tantalizing explosion of taste. Using an oven instead of a deep fryer ensures that the chicken cooks evenly and retains its moisture, while still achieving that irresistible crispy outer layer. Get ready to indulge in a delightful symphony of flavors with this easy-to-follow recipe, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
Drizzle the chicken with honey, then serve.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Truly Crispy Buttermilk Oven Fried Chicken image

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

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
freshly ground black pepper (to taste)
1 cup buttermilk
1/2 lemon (juice only)
2 pounds chicken breast (cut into strips (or use tenders))
1 1/4 cups white flour
4 tablespoon plain bread crumbs (panko or regular both work)
1/2 teaspoon baking powder
1/2 tablespoon salt (or less to taste)
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 large eggs
2/3 cup buttermilk
1/3 cup butter

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

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

American Buttermilk Fried Chicken Recipe by Tasty image

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 16

Ingredients

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

Steps:

Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.
Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Enjoy!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

Crispy Sriracha Buttermilk Oven Fried Chicken Recipe by Tasty image

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

Ingredients

3 boneless, skinless chicken breasts
1 cup low flat buttermilk
¼ cup sriracha sauce
1 cup panko breadcrumbs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
½ teaspoon seasoning salt
3 tablespoons canola oil

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:

To achieve crispy skin, ensure the chicken is dry before cooking. Pat it with paper towels to remove excess moisture.
Use a buttermilk marinade for at least 30 minutes to tenderize the chicken and infuse it with flavor.
Make sure the chicken is evenly coated in the seasoned flour mixture before frying.
Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.
Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal frying results.
Use a wire rack to drain the fried chicken, allowing excess oil to drip off.
Serve the chicken immediately with your favorite dipping sauce, such as sriracha buttermilk sauce.

Conclusion:

This crispy sriracha buttermilk oven-fried chicken recipe delivers a delightful combination of flavors and textures. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating and sriracha buttermilk sauce add a crispy crust and a spicy kick. Whether you're craving a satisfying meal or a party appetizer, this recipe is sure to impress. Remember to follow the tips mentioned above to ensure perfectly crispy and flavorful chicken every time you make it.