Nashville Hot Chicken Bowl
This Nashville hot chicken bowl brings bold, spicy flavor with a balanced twist. Crispy coated chicken tossed in a sweet and smoky hot sauce pairs perfectly with fresh veggies, rice, and a creamy drizzle for a high-protein, satisfying meal.
Ingredients
Method
- Bread the Chicken: Preheat oven or air fryer to 425°F. Dip chicken in egg white, then coat evenly with crushed cornflakes mixed with garlic powder, smoked paprika, salt, and pepper.
- Cook the Chicken: Place chicken in air fryer or on a lined baking sheet, spray lightly with oil, and cook for 14–18 minutes, flipping halfway, until crispy and cooked through.
- Make the Hot Sauce: In a small bowl, mix hot sauce, honey, cayenne, smoked paprika, and melted butter or oil.
- Toss the Chicken: Slice or chop cooked chicken into bite-sized pieces and toss in the Nashville hot sauce until fully coated.
- Make the Drizzle: In a small bowl, mix Greek yogurt, light mayo, lemon juice or pickle brine, and black pepper until smooth.
- Assemble the Bowl: Add rice to a bowl, then layer lettuce, avocado, pickles, pickled onions, and Nashville hot chicken.
- Serve: Drizzle with creamy sauce and enjoy immediately.
Nutrition
Notes
- Store chicken and toppings separately to keep texture fresh
- Reheat chicken in air fryer for best crispiness
- Keep sauce and drizzle separate until serving
- Use cauliflower rice for a lower-carb option
- Add extra veggies like cabbage slaw for more volume
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