1Take you chicken and season it the way you want. Soak it in buttermilk for 3 to 8 hours.
2Drain the chicken and toss in the seasoned flour. In another pot boil 3 cups if water. Add the rice and bring to a boil for 8 minutes. Take the rice off the heat and let it sit until all the water is absorbed.
3Take the floured chicken and fry in a deep fryer until crispy and golden brown. The temperature for the oil should be 375. Place cooked tender on paper towels to soak the excess oil.
4Take the bell pepper and onions and cut them into strips. In a large saute pan add olive oil and the pepper onion mix. Saute until they're tender. Take the onion & pepper out and set to the side.
5Add the butter to the pan. Once the butter has melted add the 3 tablespoons of seasoned flour. Stir until the flour is caramel brown in color. Add the chicken broth and whisk until smooth. Add the cream of chicken soup and the half and half. Simmer for 7 minutes.**if the gravy is too thick add water**
6Add the onion and peppers to the gravy. Simmer 5 minutes. Take the rice and spread it in a long pan. Top with chicken tenders and gravy.