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Buffalo Chicken Bowl

Tender seasoned chicken tossed in a buttery-hot sauce and served over quinoa or rice with slaw and pickled onions.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts about 2 medium breasts, sliced horizontally into 3–5 thin cutlets
  • 1 teaspoon cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder for seasoning chicken
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil for tossing chicken
  • 4 tablespoons unsalted butter
  • 1/2 cup hot sauce Frank’s Original recommended
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder for sauce
  • quinoa or white rice cooked, for serving
  • pickled red onions optional, for topping
  • quick slaw optional, see note
  • Green Goddess Sauce for drizzling, optional

Instructions

  • Slice each chicken breast horizontally into 3–5 thin, even cutlets and pat dry with paper towels.
  • In a large bowl, whisk together cornstarch, paprika, 1/2 teaspoon garlic powder, onion powder, and salt.
  • Add the chicken to the seasoned mixture and toss to coat; drizzle in the soy sauce and olive oil and toss again until evenly coated.
  • Arrange the chicken in a single layer in the air fryer (cook in batches if needed) with space between pieces and air-fry at 400°F for 9–12 minutes until lightly charred and the internal temperature reaches 160°F; let rest 5 minutes, then slice or dice.
  • While the chicken cooks, heat a small pot over medium and whisk together the butter, hot sauce, brown sugar, and the remaining 1 teaspoon garlic powder until butter melts and the sauce is smooth; remove from heat.
  • Prepare quinoa or rice according to package instructions and, if using, make quick slaw and pickled red onions.
  • Divide quinoa or rice among bowls, top with sliced chicken, drizzle buffalo sauce to taste, and finish with quick slaw, pickled red onions, and Green Goddess sauce.

Equipment

  • Air Fryer
  • Large Bowl
  • small pot
  • Whisk
  • spatula or tongs
  • Cutting Board
  • Knife

Notes

  • To make the quick slaw: toss 2 tbsp lemon juice, 1 tbsp Dijon, 2 tbsp olive oil, 2 tsp honey, 1/2 tsp salt, and 1/2 tsp pepper.
  • Thinly slice 1/2 small green cabbage (about 4 packed cups) or use coleslaw mix.
  • Add 3/4 cup thinly sliced celery to the cabbage and chill while chicken cooks.
  • Toss the slaw again before serving.