Fried Chicken & Rice Recipe
Crispy fried chicken drumstick with fluffy rice and peas with steamed vegetables. Simple, delicious, and satisfying.
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Ingredients
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Crispy Fried Chicken
Fluffy Rice & Peas
Steamed Vegetables
Method
Crispy Fried Chicken
- 1
Marinate
Pat the drumsticks dry with paper towels. In a bowl or zip-top bag combine buttermilk, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and optional hot sauce. Add the drumsticks, ensuring they are submerged. Refrigerate for at least 1 hour and up to overnight (minimum 1 hour recommended).
- 2
Prepare dredge
In a shallow bowl or wide plate whisk together all-purpose flour, cornstarch, baking powder, paprika, remaining 1 tsp salt, and remaining 1/2 tsp black pepper. Shake off excess buttermilk from each drumstick before dredging.
- 3
Dredge and rest
One at a time, coat each drumstick thoroughly in the flour mixture, pressing the flour onto the skin to form a good crust. Place coated drumsticks on a wire rack and let rest 10–15 minutes — this helps the crust adhere and dry slightly.
- 4
Heat oil
Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2–2.5 inches (roughly 3/4 of the way up small drumsticks). Heat oil over medium-high until it reaches 170–175°C (340–350°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily without burning.
- 5
Fry
Working in batches without overcrowding, gently lower drumsticks into the hot oil. Fry for 8–12 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 75°C (165°F). Adjust heat as needed to maintain 170–175°C. Remove cooked drumsticks to a wire rack set over a baking sheet to drain; keep warm in a 90°C (200°F) oven if necessary while finishing remaining batches.
- 6
Finish
Let the chicken rest 5 minutes before serving to allow juices to settle. Taste for seasoning and add a light sprinkle of salt if desired.
Fluffy Rice & Peas
- 7
Rinse and combine
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. In a medium saucepan combine the rinsed rice, water, and 3/4 tsp salt. Bring to a gentle boil over medium-high heat.
- 8
Simmer
When boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes. Do not lift the lid during this time.
- 9
Add peas and finish
After 15 minutes, remove the pot from the heat but keep it covered. Let rest 5 minutes. Then, remove the lid, fluff rice gently with a fork, stir in the butter and the thawed peas so they gently steam and warm through; the residual heat will cook the peas but keep them bright. Taste and adjust salt if needed.
Steamed Vegetables
- 10
Prepare vegetables
While the rice is simmering or the chicken is frying, rinse the broccoli and peel/slice carrots if needed. Cut broccoli into even florets so they cook uniformly.
- 11
Steam
Bring 1–2 inches of water to a simmer in a pot fitted with a steamer basket (or use a microwave/steamer). Add broccoli and carrots to the basket, cover, and steam for 4–6 minutes until bright green and just tender-crisp. Timing depends on size; check at 4 minutes.
- 12
Season and serve
Transfer vegetables to a serving bowl, season with 1/4 tsp salt and a squeeze of lemon if using. Toss gently and serve immediately alongside the fried chicken and rice.