Description
A delicious chicken rice bowl with crispy chicken, black beans, corn, and tomatoes.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 2 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn
- 1 cup diced tomatoes
- 1 cup olive oil for shallow frying
Instructions
- Place the chicken thighs in a bowl with buttermilk and let marinate for at least 20 minutes.
- In a separate bowl, combine flour, paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat until hot.
- Remove chicken from buttermilk and dredge thoroughly in the seasoned flour mixture.
- Fry the chicken for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 75 degrees Celsius.
- Transfer the chicken to a wire rack to rest and maintain crispness.
- Slice the fried chicken into strips.
- Assemble the bowls by layering cooked white rice, black beans, sweet corn, and diced tomatoes.
- Top with sliced crispy fried chicken and serve warm.
Notes
- For extra flavor, consider adding lime juice or hot sauce to the assembled bowls.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg