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Crispy fried chicken coated in honey butter, paired with ranch-dressed slaw and served over rice for a flavorful, satisfying bowl-style meal.

Ingredients

Scale

  • 1½ lbs boneless, skinless chicken thighs

  • 1 cup buttermilk

  • 1 cup all-purpose flour

  • ½ cup cornstarch

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp cayenne pepper (optional)

  • Salt and black pepper to taste

  • Vegetable oil for frying

  • ¼ cup honey

  • 3 tbsp unsalted butter

  • 3 cups cooked white or brown rice

  • 2 cups shredded cabbage

  • ½ cup shredded carrots

  • ⅓ cup ranch dressing

  • Optional toppings: green onions, jalapeños, sesame seeds

Instructions

  • Marinate chicken in buttermilk with salt and pepper for 30 minutes or longer.

  • Mix cabbage and carrots with ranch dressing. Chill until serving.

  • Heat oil in a deep skillet to 350°F.

  • Combine flour, cornstarch, and seasonings. Dredge chicken pieces thoroughly.

  • Fry chicken in batches for 6–8 minutes until golden and cooked through.

  • Melt butter and honey in a pan over low heat, stirring until smooth.

  • Coat fried chicken with honey butter while still hot.

  • Assemble bowls with rice, slaw, and glazed chicken. Add toppings as desired.

Find it online: https://themomfood.com/honey-butter-crispy-chicken-bowls-with-ranch-slaw-a-flavorful-bowl-worth-craving/