Oven-Fried Sriracha Chicken
- Prep Time 0:15 (plus 2 hours marinating)
- Cook Time 0:30
- 30 Comments
This chicken may look plain, but don’t let its humble, golden-brown exterior fool you. For, beneath it’s crunchy Panko coating, juicy, Sriracha-laced, buttermilk-marinated absurdly tender meat awaits.
Not to micromanage you or anything, but if, say, you were to take this chicken on a picnic, you might consider bringing along a light, crunchy Asian slaw and maybe some cold Peanut Noodles.
- 2 cups buttermilk $1.50 for a pint
- 2 tbsp soy sauce Pantry
- 2 tbsp (or more to taste) Sriracha, plus more for serving $2 for 17 oz.
- black pepper Pantry
- 2 chicken thighs, bone-in, skin-intact $2
- 2 chicken drumsticks, bone-in, skin-intact* $1.50
- 1 tsp salt Pantry
- 2 cups Panko breadcrumbs $3 for 16 oz.
- 1 egg, beaten $1.50 for 12
- vegetable oil in a spray bottle (or use nonstick cooking spray) Pantry
Total Cost of Ingredients $11.50
Whisk together the buttermilk, soy sauce, Sriracha and 1 tsp black pepper. Transfer to an airtight container with a fitted lid (or use gallon-size zip-lock plastic bag). Add the chicken pieces and toss gently to coat. Seal container (or bag). Marinate in the refrigerator for at least 2 hours (as long as overnight).
Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
Toss salt, Panko and a few grinds of black pepper together in a mixing bowl.
To assemble, dip a piece of the marinated chicken in the egg, then transfer immediately to the Panko mixture. Use your hands to pat the Panko onto the chicken so it adheres. Place chicken on the foil-lined baking sheet. Repeat with remaining chicken and Panko.
Lightly spritz each chicken piece a few times with the oil, then bake for 25-30 minutes, or until juices run clear and chicken is golden-brown and crispy.