Crunchy fried chicken glazed with honey butter, paired with creamy ranch slaw, and served over rice for a comforting and flavor-packed bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
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1½ lbs boneless, skinless chicken thighs
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1 cup buttermilk
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1 cup all-purpose flour
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½ cup cornstarch
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional)
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Salt and black pepper to taste
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Vegetable oil for frying
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¼ cup honey
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3 tbsp unsalted butter
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3 cups cooked rice (white, brown, or quinoa)
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2 cups shredded cabbage
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½ cup shredded carrots
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⅓ cup ranch dressing
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Optional toppings: green onions, jalapeños, sesame seeds
Instructions
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Marinate chicken in buttermilk with salt and pepper for at least 30 minutes.
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Combine cabbage and carrots with ranch dressing. Chill in the fridge.
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Heat oil in a deep skillet to 350°F.
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Mix flour, cornstarch, and spices. Dredge chicken thoroughly.
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Fry chicken 6–8 minutes until golden and crispy. Drain on a rack.
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Melt honey and butter together over low heat until smooth.
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Coat fried chicken with honey butter while still warm.
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Build bowls with rice, slaw, and chicken. Garnish as desired.