The best partner for crispy, savory fried chicken?
My number one’s probably a pint of ice-cold beer.
However, if we’re talking about having a good meal, that’s always gonna be a freshly cooked, bowl of rice.
Oh, but not all rice will be able to make your fried chicken shine. Learned that the hard way.
So, let’s cover the best rice varieties for fried chicken in this post!
Best Rice for Fried Chicken: Jasmine Rice
Anytime you have crispy chicken, whether from frying or baking at high temperatures, Jasmine rice is the perfect side dish to pair with your protein.
This rice is soft and relatively sticky, which means it’ll contrast well with the crispy exterior of your fried chicken.
But that’s not everything to love about pairing this rice with your crispy protein.
Jasmine rice also has a subtle aroma and innate nutty flavor that complements well with salty and savory seasonings.
Plus, it goes well with pretty much all kinds of sauces.
So, if you love to dip your crispy chicken in sauce (like I do), Jasmine rice will enhance the flavor combination further!
Rice Runner-Up for Fried Chicken: Basmati Rice
Basmati rice is one of the fluffiest rice when cooked.
So, you can expect to achieve an airy texture, which pairs well with the juiciness and tenderness of the chicken, along with its crispy exterior.
This kind of rice also has an aromatic flavor, further improving the overall enjoyment of your meal.
Those aren’t the best part yet, though.
My favorite part about using Basmati rice is that it can seamlessly be infused with any flavor.
And, as you may know, flavored rice, such as zesty, lemon herb rice, and garlic butter rice, are some of the best rice side dishes you can pair well with fried chicken!
Best Rice for Saucy Fried Chicken: Calrose Rice
Yup, it’s a thing: fried chicken drenched in sauce, such as honey garlic or hot sauce.
I often find this variation of fried chicken in Korean restaurants.
And since I’m a huge fan of Korean cuisine, I might as well add this recommendation!
Now, I always found that saucy chicken pairs incredibly well with Japanese-style steamed rice.
Familiar with rice bowls served by Japanese restaurants? Yup, those.
Their sticky texture helps grains soak up juices, flavors, and sauces well.
This means Japanese-style steamed rice is ideal for chicken that’s covered in delicious sauces!
Now, there are quite a few rice varieties that can mimic the consistency of Japanese-style rice bowls.
But my go-to rice for my Japanese-style rice bowl has always been Calrose rice.
It doesn’t become overly sticky, it’s relatively cheap, and its neutral flavor makes it the perfect base for saucy chicken dishes!
There’s a Pecking Order of Rice for Fried Chicken
No one can change my mind; rice is the perfect side dish for fried chicken.
But there’s a clear pecking order among rice varieties you pair with this meat!
Based on observations, Jasmine and Basmati rice pairs perfectly with the standard fried chicken.
If you want to be more adventurous and cook Korean fried chicken, a freshly cooked bowl of Calrose rice will be your best option!
However, while these rice varieties do excel in the contexts I’ve mentioned, I still encourage you to experiment with different rice pairings and see whether you find new favorite combinations.
Easiest Crispy Fried Chicken
Indulge in this irresistible crispy fried chicken, where tender meat meets crispy coating that shines best when paired with a hot bowl of rice!
Ingredients
- 1 whole chicken (cut into serving pieces)
- 2 cups of all-purpose flour
- 2 teaspoons of salt
- 1 teaspoon of ground thyme
- 1 teaspoon of basil
- 1 teaspoon of oregano
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup of buttermilk
- 1 egg (beaten)
- Vegetable oil (for frying)
Instructions
- Rinse the chicken pieces and pat them dry with paper towels. Once they’re dry, season each piece with salt and pepper.
- Mix the flour, salt, thyme, basil, oregano, paprika, garlic powder, and onion powder in a bowl.
- In another bowl, whisk the buttermilk and the beaten egg together.
- Dip the chicken pieces in the buttermilk mixture. Then, coat them with the seasoned flour mixture. Shake off the excess flour when necessary.
- In a skillet, heat the vegetable oil over medium-high heat to 350°F (175°C). A cooking thermometer will come in handy.
- Fry the chicken in batches, with the skin side down (if applicable). Remove the oil once they’re golden brown and cooked through.
- Drain the fried chicken on paper towels or a wire rack.
- Serve hot with Jasmine or Basmati rice!
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