Fried Chicken and Corn Rice Bowl
Crispy golden fried chicken served over warm rice with roasted corn, fresh toppings, and a zesty sauce. It’s comfort food in a bowl — crunchy, creamy, and satisfying.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Fried Chicken
1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup buttermilk (or milk + 1 tsp lemon juice)
1 tsp paprika
1 tsp garlic powder
Salt & pepper, to taste
1 cup all-purpose flour
1/2 cup cornstarch
Oil, for frying
For the Corn
2 cups corn kernels (fresh, frozen, or canned, drained)
1 tbsp butter or olive oil
1/2 tsp smoked paprika
Salt & pepper, to taste
For the Bowl
3 cups cooked rice (white, brown, or cilantro-lime rice)
1/2 cup shredded lettuce (optional, for crunch)
1/4 cup green onions, sliced
1/4 cup cheddar or cotija cheese (optional)
Sauce (optional but recommended)
1/2 cup Greek yogurt or mayo
1 tbsp lime juice
1 tsp honey
1/2 tsp chili powder or smoked paprika
Salt, to taste
Instructions
1. Marinate chicken:
Toss chicken with buttermilk, paprika, garlic powder, salt, and pepper. Marinate 15–30 minutes (or overnight for best flavor).
2. Fry chicken:
Mix flour and cornstarch in a shallow dish. Dredge marinated chicken pieces until well coated.
Heat oil in a deep skillet to 350°F (175°C). Fry chicken in batches 5–6 minutes until golden and crispy. Drain on paper towels.
3. Cook the corn:
In a skillet, heat olive oil. Add corn, paprika, salt, and pepper. Cook 5–7 minutes until golden and slightly charred.
4. Make the sauce:
Whisk together yogurt/mayo, lime juice, honey, chili powder, and salt. Adjust to taste.
5. Assemble bowls:
Divide rice into bowls. Top with fried chicken, roasted corn, lettuce, cheese, and green onions.
Drizzle with sauce and serve hot.
Serving Suggestions
Add avocado slices or pickled jalapenos for extra flavor.
Make it a Mexican street corn style bowl with cotija, cilantro, and lime.
Serve with a side of coleslaw for crunch.
Notes & Tips
Chicken thighs stay juicier than breasts when frying.
For a lighter version, bake or air-fry chicken at 400°F (200°C) for ~20 minutes.
You can double the sauce to use as a dipping sauce too.
❓ frequently asked questions FAQ
Q: Can I meal prep this?
Yes — keep chicken and corn separate. Reheat chicken in the oven/air fryer for crispiness.
Q: Can I make it spicier?
Add cayenne pepper to the flour mix or hot sauce to the sauce.
Q: Can I make it gluten-free?
Use rice flour or cornstarch for dredging instead of wheat flour.
Nutrition information
Calories: 620
Protein: 36g
Fat: 24g
Carbs: 65g
Fiber: 4g
Sodium: 680mg