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
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.
Prepare the Flour Mixture:
- In a separate bowl, mix flour, cayenne pepper, black pepper, paprika, garlic powder, lemon pepper seasoning, salt, and cornstarch.
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.
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.
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.
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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