Grammy's Kitchen · Fried Chicken · Crispy Sriracha Buttermilk Oven Fried Chicke
One of 60 fried chicken recipes we measured
55 cooks on www.thereciperebel.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 4% | 3% |
| egg | 2% | 0% |
| liquid | 4% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| fat | 2% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5400 g | 3 boneless skinless chicken breasts |
| 245 g | 1 cup low fat buttermilk |
| 1/4 cup sriracha sauce | |
| 85 g | 6 tablespoons salted butter |
| 120 g | 1 cup + 1/2 cup all-purpose flour |
| 2 g | 1 teaspoon paprika |
| 3 g | 1/2 teaspoon salt |
| 3 g | 1/2 teaspoon seasoning salt ((I use Lawry's)) |
| 1 g | 1/4 teaspoon black pepper |
| 100 g | 2 eggs |
| 216 g | 2 cups Panko bread crumbs |
Method: 9 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It was a recipe fail for me! I followed your directions to the letter and my results were nothing to brag about! My crust browned in spots, but remained white in others. I’m not sure what it tasted like, because I couldn’t move past the unsightly appearance.” — a cook, 1.0★
“I tried this recipe with chicken tenders. The chicken turned out pale, not crispy at all, and the tenders were tough. From the pictures posted it appears as if a deep fryer was used, not an oven.” — a cook, 1.0★