Feriel’s Buttermilk Chicken with Mushroom and Thyme Rice

TRH Feriel's Buttermilk Chicken
Spices for chicken:
Chicken lemon and herb
Peri peri spice

Marinade spiced chicken in 1½ cup Buttermilk for 4 hours.

Flour mixture:
2 cups cake flour,
2 teaspoons garlic powder,
peri peri spice,
Aromat salt,
and any chicken of your choice

Dip marinated chicken in flour mixture, dusted off and deep fry in oil OR in heated oil in oven on high temp until golden brown. Very succulent and tasty.

Mushroom and Thyme Rice

TRH Feriel's Buttermilk Chicken 1

2 cups rice
salt to taste
2 teaspoons fine rice spice

Boil rice until soft.
Drain and set aside.
Braise one chopped onion in oil.
Add one teaspoon dried thyme.
Braise until onion is soften sliced red peppers and sliced mushrooms.
Add salt and black pepper. Mix well.
Add above mixture to cooked rice and simmer on low heat for 5 minutes.
Serve with vegetables of your choice.

Prepared, tried and tested by:  Feriel Sonday 

This entry was posted in Poultry, Side Dish, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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