Crispy Sriracha Buttermilk Oven Fried Chicken Recipe Video

Steps:

• For the cornbread: Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
• Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• In a separate bowl, mix together the eggs, buttermilk and melted butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
• Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
• For the fried chicken: Combine the buttermilk and sriracha with a fork in a large bowl and season with salt and black pepper. Add the chicken and let soak.
• Mix the flour, garlic powder, onion powder, paprika and cayenne until well blended in a large shallow platter. Season generously with salt and pepper.
• Remove the chicken and dredge the pieces a few at a time in the flour mixture, then into the buttermilk and finishing in the seasoned flour. Set aside and let the chicken rest while the oil comes to temp. This also allows the breading to develop.
• Put about 3 inches of oil into a large deep pot; it should not come up more than halfway. Heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers.
• Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes per batch.
• When the chicken is done, take a big skimmer and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil.
• Sprinkle all over with more salt and a dusting of black pepper. Repeat with the remaining chicken pieces.
• For the dipping sauce: Combine the buttermilk, mayonnaise, sour cream, sriracha, black pepper, Worcestershire sauce, garlic and chives together in a small bowl.
• Once all the chicken is fried, serve hot with lemon wedges, cornbread and buttermilk sriracha dipping sauce.

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

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!