Sriracha-Glazed Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs marinated in buttermilk, fried to golden crispness, then coated in a vibrant sriracha glaze. Served with a side of cooling yogurt for perfect balance. This American-inspired chicken recipe, ready in about 145 minutes, pairs chicken thighs, buttermilk, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 120 min Cook: 25 min Serves 4 American cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup buttermilk, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Add 1.5 lbs chicken thighs, ensuring they are fully submerged, and refrigerate for at least 2 hours.
  2. Step 2: In a shallow dish, mix 1/4 cup all-purpose flour with a pinch of salt and pepper. Remove chicken from buttermilk, letting excess drip off, then dredge in flour until evenly coated.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Add chicken thighs, skin-side down, and cook for 10-12 minutes until golden and crispy. Flip and cook for 8-10 minutes until internal temperature reaches 165°F.
  4. Step 4: Whisk together 3 tbsp sriracha sauce, 1 tbsp honey, and 1 tbsp rice vinegar in a small bowl. Brush the glaze over the chicken and serve with 1/4 cup plain yogurt on the side.

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