Description
A hearty Southern Fried Chicken Burrito Bowl loaded with crispy golden chicken, fluffy rice, black beans, sweet corn, and fresh tomatoes. Crunchy, savory, and perfectly balanced for a satisfying lunch or dinner.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken thighs
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 2 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn
- 1 cup diced tomatoes
- 1 cup olive oil for shallow frying
Instructions
- Place the chicken thighs in a bowl with buttermilk and let marinate for at least 20 minutes.
- In a separate bowl, combine flour, paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat until hot.
- Remove chicken from buttermilk and dredge thoroughly in the seasoned flour mixture.
- Fry the chicken for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 75 degrees Celsius.
- Transfer the chicken to a wire rack to rest and maintain crispness.
- Slice the fried chicken into strips.
- Assemble the bowls by layering cooked white rice, black beans, sweet corn, and diced tomatoes.
- Top with sliced crispy fried chicken and serve warm.
Notes
- Do not overcrowd the skillet to keep the coating crispy.
- Ensure oil is hot before frying to avoid soggy chicken.
- Let the chicken rest on a rack instead of paper towels to maintain crunch.
- Store components separately for meal prep and best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 110 mg
