Combine the rest of the mixture with flour in a plastic bag and shake with chicken. Then dip the chicken in buttermilk and shake again in flour. Fry until golden brown about 10 minutes in a well-heated pan which contains vegetable oil. Seal pan snugly with aluminum foil. Bake at 350-degrees until rice is tender for about one hour.
Place tomatoes on cookie sheet.
Rub tomatoes gently with olive oil. Season with salt and pepper. Sprinkle with 1 tablespoon of chopped basil. 1 Cups All-Purpose Flour Cups Granulated Sugar Teaspoon Baking Powder Teaspoon Kosher Salt 6 oz. Mix on medium speed to form a mealy dough.