Ingredients
- 3 Boneless, Skinless Chicken Breasts
- 1 cup Low Fat 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
Servings: Servings
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!
Recipe Notes
Source: https://tasty.co/recipe/crispy-sriracha-buttermilk-oven-fried-chicken