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Buffalo Chicken Bowl Recipe

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4 from 21 reviews

This flavorful Buffalo Chicken Bowl features tender, air-fried chicken coated in a spicy and slightly sweet buffalo sauce, served over quinoa or white rice and topped with optional crunchy slaw, pickled red onions, and creamy Green Goddess sauce. Perfect for a balanced, vibrant meal packed with bold flavors and textures.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 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 Components

  • Quinoa or white rice (cooked according to package instructions)
  • Pickled red onions (optional)
  • Quick slaw (optional, see notes)
  • Green Goddess Sauce (optional)

Instructions

  1. Prep Chicken: Slice each chicken breast horizontally into 3 to 5 thin, even cutlets. Pat dry with paper towels to remove excess moisture, ensuring better coating and crispiness during cooking.
  2. Coat Chicken: In a large bowl, whisk together cornstarch, paprika, garlic powder, onion powder, and salt. Add the sliced chicken pieces and toss with a spatula to evenly coat them. Drizzle soy sauce and olive oil over the chicken and toss again until fully combined.
  3. Cook Chicken: Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they do not overlap; cook in batches if needed. Air fry at 400°F for 9 to 12 minutes until the chicken is lightly charred and reaches an internal temperature of 160°F. Once cooked, let the chicken rest for 5 minutes before slicing or dicing as desired.
  4. Make Hot Sauce: While the chicken cooks, combine the unsalted butter, hot sauce, light brown sugar, and garlic powder in a small pot over medium heat. Whisk continuously until the butter melts and the sauce is smooth. Remove from heat and set aside.
  5. Prepare Bowl Components: Cook quinoa or white rice as preferred. Prepare optional pickled red onions and quick slaw if using. Prepare Green Goddess sauce if desired, according to linked recipes or your own.
  6. Assemble Bowls: Divide quinoa or rice evenly among four bowls. Top with the air-fried chicken pieces, then drizzle generously with the prepared buffalo sauce. Add quick slaw and pickled red onions on top, finishing with a drizzle of Green Goddess sauce. Serve immediately for the best flavor and texture.

Notes

  • Quick slaw adds a refreshing, crunchy contrast to the spicy chicken; prepare with shredded cabbage, carrots, and a light vinaigrette or creamy dressing.
  • Pickled red onions contribute a tangy bite that balances the buffalo sauce’s heat.
  • Green Goddess sauce is a creamy herb-based dressing that complements the spicy flavors and can be made with mayonnaise, sour cream, herbs, and lemon juice.
  • To ensure the chicken stays juicy, avoid overcooking and use a meat thermometer to check doneness.
  • Frank’s original hot sauce is recommended for authentic buffalo flavor, but any hot sauce can be used to adjust heat levels.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/buffalo-chicken-bowl-recipe/