BrokeAss Gourmet

BrokeAss Gourmet

Oven-Fried Sriracha Chicken

  • Prep Time 0:15 (plus 2 hours marinating)
  • Cook Time 0:30
  • 7 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.

  • ingredients
  • 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

Directions

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.

Serves 2-3.

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What They're Saying

Lisa, on May 9, 05:16 PM, wrote:

This looks phenomenal, just boookmarked it. Love that I caught this via Twitter – knew there was a reason I signed up lol

JiJi, on May 11, 07:19 AM, wrote:

I LOVE sriracha and put it on everything. Do you have any suggestions for buttermilk substitutions? I have a huge carton of half and half if that would work. Thanks and love your blog!

Kelsey, on May 13, 04:10 PM, wrote:

Thank you for providing/ creating the recipe that made 7 grown- ass sailors cry. This was absolutely to die for in my book, and theirs, and I loved putting some of the work into it the previous day. (more cocktail time) We marinated for a full day and a half. Hells yeah. You my girl Gabi.

paula, on May 18, 06:31 AM, wrote:

made this last night & it was great!

Jessica, on May 3, 04:45 PM, wrote:

FANTASTIC!! I made this for my boyfriend last night and we both LOVED IT!!! we will add more sirracha next time though but we love it spicy!

Uncle Zane, on Jan 3, 03:10 PM, wrote:

Made this for the wife, we both love it! Thank you Gabi!!!

Tina, on Apr 22, 07:01 PM, wrote:

This is one of my favorite Brokeass Gourmet recipes! It is in regular rotation at my house. We usually use chicken tenders or chicken breasts, simply because I don’t like having to deal with skin and bone with my chicken (yeah, I’m fussy that way). The buttermilk really makes the meat tender and moist! The flavor is throughout the meat too… lots of flavor, without lots of extra calories!