Why You’ll Love This Recipe

Crispy Sriracha Buttermilk Oven Fried Chicken delivers the perfect combination of spicy heat, tangy buttermilk flavor, and ultra-crispy texture—without the deep-frying. Soaked in a seasoned sriracha buttermilk marinade and baked to golden perfection, this chicken is juicy on the inside and crunchy on the outside. Ideal for weeknight dinners, game days, or anytime you crave comfort food with a kick.

Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (drumsticks, thighs, or breasts)buttermilksriracha saucesaltblack peppergarlic powderonion powderpaprika (smoked or sweet)flourcornstarchbaking powdereggsnonstick spray or oil for baking

directions

In a large bowl, whisk together buttermilk, sriracha, salt, pepper, garlic powder, and onion powder.

Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray.

In a shallow dish, combine flour, cornstarch, baking powder, paprika, and a pinch of salt.

Remove the chicken from the marinade and allow the excess to drip off. Lightly beat the eggs in a separate bowl.

Dip each chicken piece into the egg, then dredge in the flour mixture, pressing to ensure a thick, even coating.

Place the coated chicken on the prepared rack. Lightly spray the top of each piece with oil or nonstick spray.

Bake for 35-45 minutes, turning once halfway through, until the chicken is golden brown and cooked through (internal temp of 165°F/74°C).

Allow to rest for 5 minutes before serving.

Servings and timing

Serves: 4-6 peoplePreparation time: 15 minutesMarinating time: 4 hours or overnightBaking time: 35-45 minutesTotal time: 4 hours 50 minutes (including marinating)

Variations

Swap sriracha for your favorite hot sauce to adjust the heat level.

Add a splash of pickle juice to the marinade for extra tang.

Mix crushed cornflakes into the flour coating for added crunch.

Use boneless chicken tenders for quicker cooking and easy serving.

Drizzle with honey or serve with ranch dressing for a sweet and spicy twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 375°F (190°C) oven or air fryer for 10-15 minutes to restore crispiness.Avoid microwaving, as it can make the coating soggy.

FAQs

Can I make this chicken without sriracha?

Yes, simply omit or substitute with a milder hot sauce.

Can I skip the buttermilk?

Buttermilk is key for tenderness, but a mix of milk and vinegar or lemon juice works as a substitute.

Why bake instead of fry?

Baking reduces oil use and mess while still delivering a crispy finish with the right coating and technique.

Can I make it gluten-free?

Yes, use gluten-free flour and cornstarch, and double-check all seasonings.

What cut of chicken works best?

Bone-in, skin-on pieces yield the juiciest results, but boneless cuts work too.

Can I marinate longer than overnight?

Up to 24 hours is fine—beyond that, the acidity may affect texture.

Is it very spicy?

The sriracha adds heat, but it’s balanced by the buttermilk. Adjust to your taste.

How do I ensure it’s crispy?

Use a wire rack, avoid overcrowding, and don’t skip the oil spray.

Can I freeze it?

Cooked chicken can be frozen for up to 2 months. Reheat in the oven for best texture.

What sides go well?

Serve with coleslaw, roasted vegetables, cornbread, or mashed potatoes.

Conclusion

Crispy Sriracha Buttermilk Oven Fried Chicken is everything you want in comfort food—spicy, crunchy, and tender—all without deep frying. Whether it’s for a family meal or impressing guests, this oven-baked twist on fried chicken delivers bold flavor and satisfying texture every time.