Recipe developed by: Renée Kohlman from Sweetsugarbean
Crispy, sweet, and spicy chicken is a delicious addition to this rice bowl alongside tangy coleslaw, sweet pickles and a drizzle of spicy hot honey mayo. So much tastiness and texture in every bite!
To make the chicken: Place the chicken pieces, buttermilk, and salt in a large non-reactive bowl and set aside for 30 minutes (or up to 8 hours) to marinate.
Preheat the oven to 425º. Line two baking sheets with parchment paper.
In a shallow bowl, combine the bread crumbs, flour, Italian seasoning, dry mustard powder, smoked paprika, salt, and pepper. Working with a few pieces of chicken at a time, add them to the bowl with the bread crumbs and coat them well. Transfer the breaded chicken to the prepared baking sheets, dividing the chicken evenly between the pans. Spray the breaded chicken with cooking oil spray. If you don’t have spray, then lightly drizzle each piece of chicken with canola oil. Bake the chicken for 25-30 minutes flipping the pieces halfway through and rotating the pans from top to bottom.
While the chicken is baking, mix the hot honey by combining the honey, sriracha, and grainy mustard together. Start with 2 tsp of hot sauce, and add more if desired. Put the mayonnaise in a small bowl and add 2 Tbsp of the hot honey. Stir well.
To make the coleslaw: In a medium bowl, whisk together the canola oil, lime juice, grainy mustard, and sugar. Season to taste with salt and pepper. Add the coleslaw mix and toss well to combine. Adjust seasoning if necessary.
When the chicken is golden brown, crispy, and cooked through, remove it from the oven and brush the tops with remaining hot honey.
To assemble the bowls, add rice, coleslaw, sweet pickles, and hot honey chicken to a dinner bowl then drizzle with the hot honey mayo and tuck in a lime wedge. Serve immediately.
Serving Size 2 1/4 cups
Servings 4
- Amount Per Serving
- Calories 920
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 7g35%
- Cholesterol 165mg56%
- Sodium 1870mg78%
- Potassium 709mg21%
- Total Carbohydrate 97g33%
- Dietary Fiber 5g20%
- Sugars 32g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
To make the chicken: Place the chicken pieces, buttermilk, and salt in a large non-reactive bowl and set aside for 30 minutes (or up to 8 hours) to marinate.
Preheat the oven to 425º. Line two baking sheets with parchment paper.
In a shallow bowl, combine the bread crumbs, flour, Italian seasoning, dry mustard powder, smoked paprika, salt, and pepper. Working with a few pieces of chicken at a time, add them to the bowl with the bread crumbs and coat them well. Transfer the breaded chicken to the prepared baking sheets, dividing the chicken evenly between the pans. Spray the breaded chicken with cooking oil spray. If you don’t have spray, then lightly drizzle each piece of chicken with canola oil. Bake the chicken for 25-30 minutes flipping the pieces halfway through and rotating the pans from top to bottom.
While the chicken is baking, mix the hot honey by combining the honey, sriracha, and grainy mustard together. Start with 2 tsp of hot sauce, and add more if desired. Put the mayonnaise in a small bowl and add 2 Tbsp of the hot honey. Stir well.
To make the coleslaw: In a medium bowl, whisk together the canola oil, lime juice, grainy mustard, and sugar. Season to taste with salt and pepper. Add the coleslaw mix and toss well to combine. Adjust seasoning if necessary.
When the chicken is golden brown, crispy, and cooked through, remove it from the oven and brush the tops with remaining hot honey.
To assemble the bowls, add rice, coleslaw, sweet pickles, and hot honey chicken to a dinner bowl then drizzle with the hot honey mayo and tuck in a lime wedge. Serve immediately.
