Shawna's Southern Fried Chicken Salad Recipe

Ingredients
<br>- ½ cup yellow cornmeal
<br>- ⅓ cup all-purpose flour
<br>- ½ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br>- ⅛ teaspoon cayenne pepper
<br>- ½ cup buttermilk
<br>- ⅔ cup vegetable oil
<br>- 1 pound skinless, boneless chicken breast halves
<br>- 2 cups cooked white rice
<br>- ¼ cup chopped red bell pepper
<br>- ¼ cup chopped green bell pepper
<br>- ¼ cup chopped red onion
<br>- ½ head romaine lettuce - rinsed, dried and shredded
<br>- 5 slices bacon
<br>- 3 tablespoons apple cider vinegar
<br>- 1 tablespoon honey
<br>- ½ teaspoon Dijon mustard
<br>- ½ teaspoon salt
<br>- ¼ teaspoon ground black pepper
<br><p></p>Directions
<br>step 1: In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
<br>step 2: Pour buttermilk in a separate large bowl.
<br>step 3: Heat the oil in a large, deep skillet over medium-high heat.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: 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.
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Ingredients
- ½ cup yellow cornmeal
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ½ cup buttermilk
- ⅔ cup vegetable oil
- 1 pound skinless, boneless chicken breast halves
- 2 cups cooked white rice
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- ¼ cup chopped red onion
- ½ head romaine lettuce - rinsed, dried and shredded
- 5 slices bacon
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper

Directions
step 1: In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
step 2: Pour buttermilk in a separate large bowl.
step 3: Heat the oil in a large, deep skillet over medium-high heat.
step 4: 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.
step 5: 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.
step 6: 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.
step 7: 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.

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