1.5 lbs Chicken (cut into strips)
1 cup Buttermilk
2/3 cup Flour
1 tsp Thyme
1 tbsp Paprika
1 tbsp Cayenne Pepper
S & P to taste
2 cups Brown Rice
1/2 tub Philly Cooking Cream - Italian Cheese & Herb (can you tell I love this?)
Heat oil in large skillet until bubbly; the bubbles are a good indication that it's scortchin'!
Meanwhile, combine Buttermilk, Flour, Thyme, Paprika, Cayenne Pepper, and S&P. Drop Chicken Strips into bowl and marinate. If you don't have time to marinate, that's okay, just know that buttermilk tastes much better/gives a flakier outside if you let it marinate for an hour or more.
Drop marinated Chicken into hot oil and allow to brown on each side - about 6 minutes per side.
Cook your rice according to package and add the Cooking Cream to pan and stir until nice and creamy and blended! Top rice with Chicken and serve with your fave veggie!