Crispy Fried Chicken paired with irresistibly fragrant Fried Rice



For the Fried Chicken:

4 chicken thighs, boneless and skinless

1 cup buttermilk

2 cups flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

Salt and pepper to taste

Vegetable oil, for frying

For the Fried Rice:

2 cups cooked rice, preferably day-old

2 tablespoons sesame oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup mixed vegetables (carrots, peas, and corn)

2 eggs, lightly beaten

3 tablespoons soy sauce

1 tablespoon oyster sauce

Green onions, sliced, for garnish

Sesame seeds, for garnish



Marinate the chicken thighs in buttermilk for at least an hour, preferably overnight.

Mix flour, garlic powder, onion powder, paprika, salt, and pepper for the fried chicken coating.

Heat vegetable oil to 350°F (175°C) and fry the chicken until golden brown, about 7-10 minutes. Drain on paper towels.

For the rice, sauté onion and garlic in sesame oil, add mixed vegetables, and then the eggs to scramble alongside.

Stir in cooked rice, soy sauce, and oyster sauce, cooking until the rice is well mixed and heated through.

Serve the chicken with fried rice, garnished with green onions and sesame seeds.

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