Preparing the Chicken:
- Marinate the Chicken: In a large bowl, combine the chicken thighs with buttermilk and a pinch of salt. Ensure each piece is well-coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Season the Flour: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, shaking off the excess.
Cooking the Chicken:
- Fry the Chicken: In a large skillet, heat about 1 inch of vegetable oil to 350°F (175°C). Carefully add the chicken pieces to the hot oil. Fry for about 10-15 minutes on each side, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F or 75°C). Drain on paper towels.
Preparing the Brown Rice:
- Cook the Rice: Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed rice, salt, and butter. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed.
- Rest the Rice: Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Serving Suggestions:
Plate the crispy fried chicken alongside a generous helping of fluffy brown rice. For added flavor, consider incorporating herbs like parsley or cilantro into the rice. This meal pairs wonderfully with a side of steamed vegetables or a simple green salad, balancing out the richness of the fried chicken.
Final Thoughts:
This Fried Chicken with Brown Rice recipe offers a delightful mix of textures and flavors, making it a perfect meal for any day of the week. The crispy, flavorful chicken alongside the nutty, wholesome brown rice creates a satisfying dish that’s sure to please both the palate and the soul. Enjoy the process of cooking and the pleasure of sharing this hearty meal with loved ones.