Buffalo Chicken Bowl

5 from 2 votes

These Buffalo Chicken Bowls bring the heat, the crunch, and the creamy finish. Every bite is loaded with flavor and texture!

Prep Time45

Cook Time10

Total Time55

Course: Dinner

Cuisine: American

Keyword: Buffalo Chicken Bowl

Servings: servings

Author: Chelsea Lords

Cost: $20.13

Equipment

Small pot

Ingredients

Buffalo Chicken

1 pound boneless, skinless chicken breasts (2 medium breasts)
1 teaspoon cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
1 tablespoon soy sauce
1 tablespoon olive oil

Buffalo Sauce

4 tablespoons unsalted butter
1/2 cup hot sauce Frank’s original hot sauce recommended
2 tablespoons light brown sugar
1 teaspoon garlic powder

Bowl Additions

Quinoa or white rice
Pickled red onions optional
Quick slaw optional, see note 1
Green Goddess Sauce

US - Metric

Instructions

Slice each chicken breast horizontally into 3 to 5 thin, even cutlets. Pat dry with paper towels to remove excess moisture.
In a large bowl, whisk together cornstarch, paprika, garlic powder, onion powder, and salt. Add prepared chicken and toss with a spatula to coat. Drizzle in soy sauce and olive oil, then toss again until evenly coated.
Arrange chicken in one layer (you'll likely need to cook in 2 batches). Don't overlap pieces, allow space in between pieces. Air-fry at 400°F for 9–12 minutes until lightly charred and internal temp reaches 160°F. Let rest for 5 minutes, then slice or dice.
In a small pot over medium heat, combine butter, hot sauce, brown sugar, and garlic powder. Whisk until smooth and butter is melted. Remove from heat.
If using them, prep the quinoa, Green Goddess sauce, and pickled red onions. Click the links in the ingredients list for those recipes. Make the slaw following the instructions in the notes section.
Add quinoa or rice to each bowl. Top with chicken, drizzle on buffalo sauce to taste (you may have a bit extra), and add slaw, pickled onions, and a drizzle Green Goddess sauce across everything. Serve right away.

Video

Notes

Note 1: In a large bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon Dijon, 2 tablespoons olive oil, 2 teaspoons honey, ½ teaspoon salt, and ½ teaspoon pepper. Thinly slice ½ small green cabbage (or use coleslaw mix) to get about 4 packed cups. Add to the bowl with ¾ cup thinly sliced celery. Toss well and chill while the chicken cooks. Toss again before serving.

Nutrition