Crispy fried chicken tossed in sweet honey butter, served over rice with creamy ranch slaw—every bite is a perfect balance of sweet, savory, and crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 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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Toss cabbage and carrots with ranch dressing. Chill until serving.
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Heat oil to 350°F in a large skillet.
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Combine flour, cornstarch, and spices. Dredge each chicken piece thoroughly.
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Fry chicken in batches for 6–8 minutes, until golden and crispy.
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Melt honey and butter together in a pan until smooth.
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Brush or drizzle glaze over hot chicken.
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Assemble bowls with rice, slaw, and glazed chicken. Add toppings if desired.