air fryer hot honey chicken bowls
TOTAL TIME: 45 minutes
SERVES: 2
Protein
2 large chicken breasts
Milk & Dairy
1 cup plain skyr, divided
Pantry
3/4 cup Frank's hot sauce, divided
1/2 cup honey
2 tbsp dill pickle juice
2 cups panko bread crumbs
1/4 cup white flour
2 tsp white vinegar
1/4 cup mayo
2 1/2 tsp garlic powder, divided
1 1/4 tsp onion powder, divided
oil spray
sesame seeds to garnish
pickles to garnish
Produce
1 small cabbage (I did 1/2 red, 1/2 green)
2 heads corn
2 tbsp chives
2 tbsp chopped dill
Marinate your chicken. In a large bowl, mix 1/2 cup plain skyr, 1/4 cup franks hot sauce, 2 tbsp dill pickle juice, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt. You want a fairly thick consistency so your marinade can act as a binder for your dredge later, but not too thick that it will be globby, so add enough pickle juice to bring it to a thick buttermilk consistency. Add in diced chicken and set aside while you prep your slaw, 15 minutes to 2 hours.
Make slaw. Start with your ranch: mix 1/2 cup greek yogurt, 1/4 cup mayo, 2 tsp white vinegar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 2 tbsp chopped fresh chives, 2 tbsp chopped fresh dill and a big pinch of salt and pepper, and mix well. Add a splash of water if you have thick yogurt to make it into a pourable ranch consistency.
Finely chop cabbage and cooked corn, and add to a bowl. Dress the slaw no more than 5 minutes before serving (if meal prepping, store dressing separate).
*to quickly cook corn, throw them in micrwave, husk on, for 5 minutes. Let cool and cut butt ends off, the husk and silk comes off very easily.
Dredge and cook chicken. To a small bowl, add 2 cups panko bread crumbs, 1/4 cup flour, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and mix well. Drop in marinated chicken pieces and toss to coat, pressing the breading in to stick.
Preheat airfyer to 400F and spray basket with oil. Place chicken bites, you'll likely need to do 2-3 batches, in and spray them with oil too. Cook for 6 minutes, flip and spray other side, and cook until golden brown and cooked through (about 12 minutes total).
Make your hot honey sauce. While your chicken cooks, make your hot honey sauce. To small fry pan, add 1/2 cup Frank's and 1/2 cup honey. Mix well and bring to a simmer. Once sauce thickens slightly remove from heat.
Assemble. Once chicken is cooked, toss in a bowl with your hot honey sauce, reserving just a bit to drizzle on top. Dress your slaw, and plate bowls with slaw, chicken, extra sauce, sesame seeds and pickle slices.
If you don't like spice, you can skip the Frank's altogether here and still get excellent crispy chicken bites. Just use your favorite sauce to coat at the end!
This goes great over a bed of rice or roasted potatoes.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!