Crispy chicken with a spicy-sweet kick, these bowls bring Asian-inspired flavor with every bite. Paired with fluffy rice, crisp cucumbers, and creamy feta—it’s bold, bright, and totally satisfying.
2 lbs chicken thighs, cut into bite-sized pieces
3 cups buttermilk
1 tbsp Montreal steak seasoning
1 tsp cayenne pepper
2 cups all-purpose flour
6 eggs, beaten
3 cups panko breadcrumbs
Beef tallow (enough for shallow frying)
1 cup basmati rice
2 cups chicken broth (for cooking rice)
Persian cucumbers, thinly sliced
Feta cheese (as much as desired per bowl)
Hot honey (to taste)
Baby chives, chopped
Pickled Red Onion, if desired
In a large Ziploc bag, combine buttermilk, Montreal steak seasoning, and cayenne. Add chicken and mix well to coat. Refrigerate for 24 hours.
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Preheat oven to 350°F (convection if possible).
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While oven is heating, warm a shallow layer of beef tallow in a cast iron skillet over medium-high heat (about 350°F).
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Remove chicken from marinade. Dredge in flour, dip in eggs, then coat in panko.
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Shallow fry chicken for approx. 2 minutes per side until golden. Transfer to a wire rack to drain.
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Bake fried chicken on a sheet for 10–12 minutes until cooked through (165°F internal temp) and crisp. Drizzle hot honey over the chicken immediately after it comes out of the oven.
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Prepare basmati rice in chicken broth according to package directions.
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Build bowls with rice, hot honey chicken, cucumbers, feta, and chives. Add more hot honey if you want extra heat and sweetness.
