Crispy Sriracha Buttermilk Oven Fried Chicken Recipe

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• 3 each boneless skinless chicken breasts
  Ingredient note

  Source: 3 boneless skinless chicken breasts
• 1 cup low fat buttermilk
  Ingredient note

  Source: 1 cup low fat buttermilk
• ¼ cup sriracha sauce
  Ingredient note

  Source: ¼ cup sriracha sauce
• 6 tablespoons salted butter
  Ingredient note

  Source: 6 tablespoons salted butter
• 1 cup + ½ cup all-purpose flour
  Ingredient note

  Source: 1 cup + ½ cup all-purpose flour
• 1 teaspoon paprika
  Ingredient note

  Source: 1 teaspoon paprika
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ teaspoon seasoning salt (I use Lawry's)
  Ingredient note

  Source: ½ teaspoon seasoning salt (I use Lawry's)
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 2 cups Panko bread crumbs
  Ingredient note

  Source: 2 cups Panko bread crumbs

1. Trim chicken breasts if necessary and slice each into 2-3 strips.
2. In a large freezer bag (or large container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a couple of hours if you wish).
3. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional) and place the butter on top. Place the pan in the oven to melt the butter (we want the pan hot but be careful not to burn the butter).
4. In a shallow dish, combine 1 cup flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well.
5. In a second shallow dish, whisk the eggs.
6. In a third shallow dish, stir together the Panko and ½ cup flour.
7. Remove each piece of chicken from the buttermilk and coat in the flour, then the eggs, then the bread crumbs. Place on a plate and repeat until all chicken is done.
8. Place each piece of chicken on the hot pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
9. Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.