Print

Crispy Crunchy Chicken Burrito Bowls Easy Honey Mustard Glaze Recipe

crispy crunchy chicken burrito bowls - featured image
Print Recipe

A quick and easy recipe featuring extra-crispy chicken strips coated in a sticky honey mustard glaze, served over a flavorful burrito bowl base with fresh toppings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Vegetable oil for frying (or avocado oil)
  • ¼ cup Dijon mustard
  • ¼ cup honey (raw or local honey works best)
  • 1 tbsp apple cider vinegar
  • ½ tsp chili flakes (optional)
  • 2 cups cooked white or brown rice (about 400 g cooked)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 avocado, sliced or mashed for guacamole
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded cheddar cheese (or vegan cheese)
  • Fresh cilantro for garnish
  • 1 lime, cut into wedges
  • Sour cream or Greek yogurt (optional)

Instructions

  1. Pat the chicken strips dry with paper towels to remove excess moisture.
  2. In a shallow bowl, mix flour, smoked paprika, garlic powder, salt, and pepper.
  3. Beat the eggs in another bowl. Place the panko breadcrumbs in a third bowl.
  4. Dip each chicken strip first into the flour mixture, shaking off excess, then into the egg wash, and finally coat generously with panko breadcrumbs. Press breadcrumbs lightly to adhere well.
  5. Pour about ½ inch (1.25 cm) of vegetable oil into a large skillet and heat over medium heat until the oil reaches 350°F (175°C).
  6. Carefully add chicken strips in batches, avoiding overcrowding. Fry for 3-4 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to paper towels to drain.
  7. While chicken fries, whisk together Dijon mustard, honey, apple cider vinegar, and chili flakes in a small bowl until smooth.
  8. Once chicken strips are drained, toss them gently in the honey mustard glaze until well coated but not soggy.
  9. Divide cooked rice between bowls. Arrange black beans, corn, cherry tomatoes, avocado, and shredded cheese around the rice. Place glazed chicken strips on top.
  10. Sprinkle fresh cilantro over the bowls and add lime wedges on the side for squeezing. Add sour cream or Greek yogurt if desired.

Notes

Pat chicken dry before coating to ensure crispiness. Use panko breadcrumbs for best crunch. Fry in small batches to maintain oil temperature. Toss chicken in glaze just before serving to keep crunch. For a healthier option, bake chicken at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: crispy chicken, burrito bowl, honey mustard glaze, quick dinner, family meal, easy recipe, crunchy chicken, weeknight meal

Find it online: https://fuzzyforker.com/crispy-crunchy-chicken-burrito-bowls-easy-honey-mustard-glaze-recipe/