Crispy Fried Chicken with Red Rice and Salad

Get ready for a delicious and hearty meal with this classic crispy fried chicken, paired perfectly with flavorful red rice and a fresh, zesty salad. Ideal for family gatherings or a comforting dinner, this recipe combines the perfect blend of spices to elevate your fried chicken game, served alongside a colorful and aromatic side of red rice and a simple yet refreshing salad.

Ingredients

For the Fried Chicken:
🍗 1 lb chicken tenders or preferred chicken parts
🥛 2 cups buttermilk
🌶️ 1 teaspoon cayenne pepper
🧄 1 teaspoon garlic powder
🧂 1 teaspoon black pepper
🌶️ 1 teaspoon paprika
🍋 1 teaspoon lemon pepper seasoning
🍚 2 cups all-purpose flour
🌽 1 tablespoon cornstarch
🧂 Salt to taste
🛢️ 48 oz canola oil for frying

For the Red Rice:
🍚 1 cup rice, washed and soaked
🌿 1 tablespoon oil
🧅 1 onion, finely chopped
🧄 2 cloves garlic, minced
🌶️ 1 jalapeno, finely chopped
🍅 1 tomato, diced
🌿 A handful of cilantro, chopped
🥄 1 tablespoon tomato paste
🥄 1 tablespoon chicken bouillon powder
🧂 Salt to taste
🚰 2 cups water

For the Salad:
🍅 2 tomatoes, diced
🥒 1 cucumber, sliced
🧅 1 onion, thinly sliced
🌿 2 stalks celery, chopped
🥬 1 head of lettuce, chopped
🌿 A handful of cilantro, chopped
🍋 Juice of half a lemon
🧂 Salt to taste

Instructions

1. Marinate the Chicken:

   • In a large bowl, combine the chicken tenders with buttermilk, cayenne pepper, garlic powder, black pepper, and paprika. Cover and refrigerate for at least 1 hour.

2. Prepare the Flour Mixture:

   • In a separate bowl, mix flour, cayenne pepper, black pepper, paprika, garlic powder, lemon pepper seasoning, salt, and cornstarch.

3. Fry the Chicken:

   • Heat the canola oil in a deep pot over high heat.
   • Remove chicken from marinade, dredge in the flour mixture ensuring each piece is well-coated, and shake off excess.
   • Fry the chicken in batches, about 5 pieces at a time, until golden brown and cooked through, about 8-10 minutes per batch. Ensure not to overcrowd the pan.
   • Place fried chicken on a plate lined with paper towels to absorb excess oil. Keep warm in the oven at the lowest setting.

4. Cook the Red Rice:

   • In a pot, heat oil over high heat. Add onion, garlic, jalapeno, cilantro, and tomato. Sauté until fragrant.
   • Stir in rice, chicken bouillon, salt, and tomato paste. Add water, bring to a boil, reduce heat, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.

5. Prepare the Salad:

   • In a large bowl, combine tomatoes, cucumber, onion, celery, lettuce, and cilantro.
   • Squeeze lemon juice over the salad, season with salt, and toss to combine.

6. Serve:

   • Serve crispy fried chicken alongside a generous portion of red rice and fresh salad.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 670 per serving
Proteins: 35g
Fats: 35g
Carbohydrates: 47g
Equipment: Large bowl, deep pot, frying pan, paper towels

Cooking Tips:

• Ensure oil is hot enough for frying and do not overcrowd the pan to keep the chicken crispy.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Crispy Fried Chicken with Red Rice and Salad