Description

A spicy, crispy, and healthier take on fried chicken, this oven-baked version is marinated in buttermilk and Sriracha, then coated in a seasoned breadcrumb mix for a crunchy finish without the deep-frying.

Ingredients

Units Scale

2 lbs chicken drumsticks or thighs, skin-on
1 cup buttermilk
2 tablespoons Sriracha sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1 tablespoon olive oil (for drizzling or spraying)

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Instructions

In a large bowl, whisk together the buttermilk, Sriracha, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add the chicken pieces to the bowl, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack.
In a shallow dish, mix together the panko breadcrumbs and flour.
Remove chicken from the marinade, letting excess drip off, then coat in the breadcrumb mixture, pressing lightly to adhere.
Place chicken on the prepared baking sheet or rack. Lightly drizzle or spray olive oil over the top of the chicken for extra crispiness.
Bake for 35-45 minutes or until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove from oven and let rest for 5 minutes before serving.

Notes

Adjust the amount of Sriracha to control the heat level.
Using a wire rack helps the chicken crisp evenly on all sides.
Marinating overnight enhances the flavor and tenderness.

Nutrition

Serving Size: 1 piece
Calories: 280
Sugar: 2g
Sodium: 480mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 27g
Cholesterol: 90mg