- 1/2 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 2/3 cup vegetable oil
- 1 pound skinless, boneless chicken breast halves
- 2 cups cooked white rice
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/2 head romaine lettuce - rinsed, dried and shredded
- 5 slices bacon
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
04/29/2018
recipepes.com
Shawna's Southern Fried Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
