Hot Honey Chicken Bowls
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These hot honey chicken bowls are as good as it gets! The crispy, sweet, and spicy chicken contrasts wonderfully with a bowl of rice, coleslaw, sweet pickles, and a drizzle of spicy mayo. You get all the good flavors and textures in every bite.
If you can't get enough hot honey, also try hot honey baked brie, hot honey sweet potatoes, and hot honey chicken (this one is made with full chicken thighs.)
You might never need another chicken bowl recipe again
Guys, these hot honey chicken bowls are quite literally the new love of my life. Even without all the other bowl-y things in here, this chicken holds its own. It's bite-sized and uber crispy and then drenched in hot honey, which elevates it to a whole new, out-of-this-world level.
Four reasons I can't get enough of these bowls:
- When the 7 year old asks me to make something again, I consider it a win.
- This recipe is really versatile and you can pretty much add any extras you like.
- It all comes together surprisingly fast. And if it's one of those days, take some chicken nuggets out of the freezer and go for it. The hot honey will transform them and you'll hardly know the difference.
- The drizzle of hot honey mayo is honestly my favorite. Sometimes I serve extra on the side cause it's hard to get enough.
The real magic happens when the crispy chicken goes into a bowl with the other goodies. I like to start with a bed of basmati rice, but if you're looking to further take this over the top, try some coconut rice or garlic butter rice – both are a great choice. Then in goes some coleslaw – I included a simple recipe below, but you can let your mind run wild with options – blue cheese coleslaw is on my list to try next. Or keep it super simple and pick up a bag of coleslaw from the store – I've tried it and it's great that way, too.
I say the sweet pickles are a must, which is a bit weird cause I don't normally like them, but the really work with the crispy chicken and all the other flavors. Sliced cucumbers work great, too.
And finally the drizzle of hot honey mayo adds just the right bit of creaminess to bring it all together into one irresistible meal.
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
Can I use chicken breasts instead of thighs?
We use thighs in this recipe as they stay tender and juicy even when baked long enough for the breading to turn crispy. While you can absolutely use chicken breast instead, just know that it may be a bit on the drier side – but that might be a good excuse to add extra hot honey mayo!
If I want to meal prep this recipe, what can I make ahead?
Great question! The chicken can be breaded, frozen on a parchment paper-lined baking sheet, transferred to a freezer bag once frozen, and stored in the freezer for up to 6 months. The hot honey and hot honey mayo can be made up to 2 weeks in advance. And even the rice can be made ahead and reheated.
What's the best way to store leftovers?
Ideally, you'll want to store all the parts in separate containers in your fridge for up to 3 days. But I've also mixed them all up and reheated the jumble together in a pan – and while it's not quite as good, it still makes a pretty good lunch.
Watch how to make this recipe
Hot Honey Chicken Bowls Recipe
- 1 ½ lb chicken thighs (cut into bite-sized pieces)
- ½ cup buttermilk (see note 1)
- ½ teaspoon salt
- 1 cup panko (see notes)
- ¼ cup whole wheat flour (can sub all-purpose flour)
- 1 tablespoon EACH: paprika and Italian seasoning
- Cooking spray oil
Hot Honey
- ½ cup honey
- 1 teaspoon sriracha
- ¼ cup mayonnaise
For the bowls
- 3 cups cooked rice
- 3 cups coleslaw (see notes)
- Sweet pickles
- Place the chicken pieces, buttermilk, and salt into a large bowl and mix to combine. Set aside for 20 minutes (or up to 8 hours) to marinate.1 ½ lb chicken thighs, ½ cup buttermilk, ½ teaspoon salt
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the panko, flour, paprika, and Italian seasoning to a shallow bowl and mix well. Working with a few pieces of chicken at a time, add them to the bowl with the panko and coat them well.1 cup panko, ¼ cup whole wheat flour, 1 tablespoon EACH: paprika and Italian seasoning
- Transfer the breaded chicken to the baking sheet, spray the tops with cooking oil, and then bake the chicken for 25 minutes.Cooking spray oil
- While the chicken is baking, make the hot honey by mixing the honey and Sriracha in a small bowl. Put the mayonnaise into another small bowl and add 2 tablespoons of the hot honey.½ cup honey, 1 teaspoon sriracha, ¼ cup mayonnaise
- When the chicken is crispy and cooked through, remove it from the oven and brush the top with the remaining hot honey.
- To assemble the bowls, add rice, coleslaw, sweet pickles, and hot honey chicken to a dinner bowl and then drizzle with the hot honey mayo.3 cups cooked rice, 3 cups coleslaw, Sweet pickles
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’m so excited to make this tonight but unsure what “EACH” means after 1 tablespoon paprika. 1 tablespoon per each nugget? Video shows 1 T paprika and 1 T Italian seasoning. Am I missing something?
Just 1 tablespoon of paprika and 1 tablespoon of Italian seasoning! I hope you love this recipe as much as I do!
Very tasty! I found that a pound and a half of chicken made a lot of nuggets – had to make up more Panko breading. I also used a bit more Sriracha in the honey to turn the heat up a bit more (maybe the brand I used??) Will be making it again for sure.
I made the honey sauce and spread it on store bought chicken strips at the end of cooking then popped them back in the oven for a minute. I followed the rest of the recipe. This elevated chicken strips into a new bracket! We will never eat them any other way. So Good!
I’m thrilled that you loved the recipe!!
This looks really good and easy. Question, since i would want to make this with chicken breasts, to ensure the panko gets brown, i wonder if the panko can be browned ahead of time, then it wouldn’t need much time in the oven to finish cooking. I’m guessing the panko could even be browned a day ahead to make for an easier preparation. Do you think that would work?
Toasting the panko is a great idea! I think that will work really well. I’d love to hear how it turns out!
Dinner perfection! Thank you, Kristen!