Crispy Hot Honey Chicken Bowls (with rice and coleslaw)
Crispy oven-baked chicken bites over rice with cabbage slaw, sweet bread-and-butter pickles, and a creamy hot honey mayo. All the crunch of fried chicken, no frying.
Ingredients
- 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup buttermilk, see notes
- ½ teaspoon sea salt
- 1 cup panko breadcrumbs, see notes
- ¼ cup whole wheat flour, can sub all-purpose flour
- 1 tablespoon EACH: paprika and Italian seasoning
- Cooking spray oil
Hot Honey
- ½ cup honey
- 1 teaspoon Sriracha
- ¼ cup mayonnaise
For the bowls
- 3 cups cooked rice
- 3 cups coleslaw, see notes
- Sweet pickles
Instructions
- Place the chicken pieces, buttermilk, and salt into a large bowl and mix to combine. Set aside for 20 minutes (or up to 8 hours) to marinate.1 ½ lb boneless, skinless chicken thighs, ½ cup buttermilk, ½ teaspoon sea salt
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the panko, flour, paprika, and Italian seasoning to a shallow bowl and mix well. Working with a few pieces of chicken at a time, add them to the bowl with the panko and coat them well.1 cup panko breadcrumbs, ¼ cup whole wheat flour, 1 tablespoon EACH: paprika and Italian seasoning
- Transfer the breaded chicken to the baking sheet, spray the tops with cooking oil, and then bake the chicken for 25 minutes.Cooking spray oil
- While the chicken is baking, make the hot honey by mixing the honey and Sriracha in a small bowl. Put the mayonnaise into another small bowl and add 2 tablespoons of the hot honey.½ cup honey, 1 teaspoon Sriracha, ¼ cup mayonnaise
- When the chicken is crispy and cooked through, remove it from the oven and brush the top with the remaining hot honey.
- To assemble the bowls, add rice, coleslaw, sweet pickles, and hot honey chicken to a dinner bowl and then drizzle with the hot honey mayo.3 cups cooked rice, 3 cups coleslaw, Sweet pickles
Notes
Chicken: You can also use chicken breast if that is what your family prefers. Just be aware that breasts tend to dry out quicker and may be a bit overcooked by the time the breading is crispy.
Buttermilk: If you don't have buttermilk, add 1 teaspoon of white vinegar or lemon juice to ½ cup of milk.
Panko: Panko are Japanese breadcrumbs that provide an extra-crispy texture. You can use regular breadcrumbs if that is what you have in your pantry.
Coleslaw: We make a simple coleslaw with thinly shredded cabbage, a drizzle of olive oil, a squeeze of lime juice, and a little salt and pepper. But feel free to either get creative and make one of our other coleslaw recipes or pick up a bag of slaw from the grocery store.
Serving: 1 bowl, Calories: 621kcal, Carbohydrates: 108g, Protein: 28g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 102mg, Sodium: 652mg, Potassium: 531mg, Fiber: 4g, Sugar: 57g, Vitamin A: 157IU, Vitamin C: 20mg, Calcium: 131mg, Iron: 3mg