Shawna's Southern Fried Chicken Salad recipe

4 servings

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.