HOT HONEY PANKO CHICKEN BOWLS

Marinate chicken thighs in buttermilk, Montreal steak seasoning, and cayenne pepper overnight.

Cut marinated chicken thighs into bite-sized pieces.

Dredge chicken pieces in flour, then egg wash, and finally coat with panko breadcrumbs.

Heat a cast iron skillet and add beef tallow to the pan.

Once the oil is hot, add the breaded chicken pieces to the skillet and shallow fry until golden brown on each side.

Remove the chicken from the skillet and place it on a baking sheet.

Put the chicken in a 350°F oven for about 10 to 12 minutes to finish cooking.

While the chicken is in the oven, cook rice by combining 2 cups of chicken broth with 1 cup of jasmine or basmati rice, stir, bring to a boil, then reduce heat and let simmer.

Once the chicken is out of the oven, drizzle hot honey over the chicken pieces while they are still hot.

Assemble the bowl by placing a layer of rice at the bottom, adding hot honey chicken pieces, cucumbers, pickled red onion, feta cheese, and chives, finishing with another drizzle of hot honey.

Equipment Needed

Allergens