Crispy honey-butter-glazed chicken served over rice with cool, creamy ranch slaw. A bowl full of satisfying textures and bold flavor.
- Prep Time: 10 minutes
- Cook Time: 20 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 garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp cayenne (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, salt, and pepper for at least 30 minutes.
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Mix cabbage and carrots with ranch dressing. Chill.
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Heat oil to 350°F in a deep skillet or pot.
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Combine flour, cornstarch, and seasonings. Dredge chicken in mixture.
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Fry chicken for 6–8 minutes per batch. Drain on a wire rack.
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Melt butter and honey in a saucepan over low heat, stirring until smooth.
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Brush honey butter over hot chicken.
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Serve chicken over rice with a scoop of slaw and your favorite toppings.