Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO (2024)

FAQs

Can you use heavy cream instead of buttermilk for fried chicken? ›

Yes. Just like my buttermilk scones, you can easily swap heavy cream for buttermilk. You will want to add some vinegar to the heavy cream to “curdle” the milk and give it the acidic quality of buttermilk. For 1 cup of heavy cream add 1 tablespoon vinegar.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Too much flour will give you a soggy crust, so dredge the chicken once and keep the coating light.

Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.

These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. The marinade will yield for a better result especially when you plan to fry the chicken.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken.

Remove the chicken from the buttermilk brine and use paper towels to dry off the chicken and remove any extra bits of spices. Add the dried chicken into the freezer bag with the flour one at a time and toss to coat. Shake any excess flour off as you transfer the chicken to a wire rack.

Pat your chicken dry: Moisture is the enemy of crisp chicken skin. Before you send your chicken to the oven, pat it dry, especially if you've used a marinade. After patting it dry, use a neutral-tasting oil and season however you'd like.

Is it better to dip chicken in egg or buttermilk? ›

Buttermilk Is More Than A Better Coating

This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

However, Melvin does not completely discount the saltwater brine, “You can absolutely do both. Buttermilk is a classic Southern style… but it's all about preference.” Melvin likes to soak the chicken overnight in buttermilk, but says that if you are short on time, 2 hours minimum will yield similar results.

First I like to fry the chicken in the oil then finish cooking in the oven. This will help prevent the outside of the fried chicken from burning while the inside is still raw. Feel free to use any parts of the chicken that you want.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

Put the chicken in the heavy cream and let it sit for a bit. Anywhere from 2 to 5 minutes. Next take the chicken from the heavy cream and place into the flour mixture coating it completely. Repeat process until all the chicken is breaded.

If you're planning to brine chicken in buttermilk, to fry or roast it, you're in luck – you can use thinned yogurt or soured milk.

Buttermilk Substitute: Whole Milk + Lemon Juice

For this test I used Kitchn's method and combined 1 scant cup whole milk and 1 tablespoon freshly squeezed lemon juice for each cup of buttermilk. Once I combined the milk and lemon juice, I set it aside for 10 minutes to thicken, per the recipe instructions.