Ingredients
4
4 servings
- •3 boneless, skinless chicken breasts
- •1 cup low flat buttermilk
- •¼ cup sriracha sauce
- •1 cup panko breadcrumbs
- •1 cup all-purpose flour
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 teaspoon paprika
- •½ teaspoon seasoning salt
- •3 tablespoons canola oil
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 530
- Carbohydrate: 51g
- Fat: 15g
- Fiber: 1g
- Protein: 43g
- Sugar: 6g
Related Recipes
Spicy Sriracha Chicken Stir-Fry
One-Pan Sriracha Chicken and Veggies
Easy Oven-Finished Fried Chicken
Sriracha Honey Chicken
Crispy Chicken Tenders
Crispiest Buttermilk Fried Chicken
Baked Chicken Thighs
Crispy Juicy Oven-Fried Chicken Breasts
Sweet & Spicy Oven-Fried Chicken
Oven-Fried Chicken
Buttermilk Fried Chicken
