Fried Chicken with Rice
Crispy pan-fried chicken thighs served over steamed white rice with fresh cucumber slices. A simple, satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 620
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Pat the 1.5 lb chicken thighs dry with paper towels. In a shallow dish, mix 0.5 cup flour, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
Step 2
Dredge each chicken thigh in the flour mixture, pressing to coat evenly. Shake off excess and set aside on a plate.
Step 3
Heat 0.25 cup vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes. Carefully place the chicken in the skillet, skin-side down, without crowding.
Step 4
Fry the chicken until golden brown and crispy, about 6-8 minutes per side. The internal temperature should reach 165°F and the coating should be deep golden.
Step 5
Transfer the fried chicken to a paper-towel-lined plate to drain. Slice 0.5 cucumber into thin rounds.
Step 6
Serve the fried chicken over 2 cups cooked white rice with cucumber slices on the side.
Tools you’ll need
- large skillet
- shallow dish
- tongs
- paper towels
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