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Fried Chicken Rice Bowl

Easy Cooking, Great Results

Needing something simple for your meal? Try this Fried Chicken Rice bowl made with Della White Basmati Rice.

Made this? Let us know how it went in the comment section below!

Print Recipe

CAL/SERV:
280

YIELDS:
4

PREP TIME:
25 Mins
Marinate: 1 hr+

TOTAL TIME:
2 Hrs 5 Mins

INGREDIENTS

  • 1 cup Della Rice White Basmati Rice
  • 4 boneless skinless chicken breasts (pounded to about ½ inch thick)
  • 1 ½ cups vegetable oil-
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt
  • Sliced green onion for garnish

BREADING

  • 1 ½ cup all-purpose flour
  • ½ cup breadcrumbs, plain or Italian
  • 2 ½ teaspoons seasoned salt
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoon black pepper

CAJUN AIOLI

  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 6-8 dashes hot sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon each: garlic powder, onion powder, salt, oregano, red pepper flakes
  • pinch cayenne pepper (optional)

Step 1

  • Pat the chicken completely dry. Combine the whisked eggs, salt, and buttermilk. Add the chicken and marinade for 1-2 hours, (or overnight). The longer it marinades, the more tender it will be.

Step 2

  • Make Aioli: Whisk together the mayo, lemon juice and 6 dashes hot sauce until incorporated and smooth. Add the remaining spices and stir until combined. Set aside.
  • Make Breading: In a large bowl, combine all breading ingredients and mix well. Set aside.
  • When ready to cook chicken, prepare Della Rice White Basmati Rice according to package directions and keep warm.

Step 3

  • Add enough oil to a skillet (preferably cast iron) to cover the chicken by half and heat it to 350*F.
  • Transfer the marinated chicken to the breading mix, letting excess drip before adding. Flip it over several times and work the breading into chicken until it’s completely dry and coated. NOTE: Don’t bread all of the chicken at once. Prepare each piece right before you’re ready to fry it.
  • Cook Chicken: Carefully add the chicken and cook for 4-5 minutes per side until internal temperature reached 165*F. Once browned on each side, carefully transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This prevents the bottom from getting soggy. Repeat for all chicken breasts.

Step 4

  • To Serve: Slice chicken and serve in a bowl of Della Rice White Basmati Rice. Top with Cajun aioli. Garnish with green onions. ENJOY!