Ingredients:
1 cup yellow cornmeal
1/4 cup all-purpose white flour
1/4 teaspoon cayenne
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk
1 lb boneless skinless chicken breasts
cooking oil ( for frying)
2 cups long grain white rice, prepared in your usual fashion
Directions:
Mix first six ingredients in a wide bowl.
Pat chicken with paper towel to remove extra moisture.
Cut chicken breasts into strips (3/4″ to 1″ thick).
Turn heat on high.
Add oil to a large frying pan. You will need about 1/2″ of oil in the bottom of the pan. Heat to med-high (not smoking).
While oil is heating up, dip chicken strips into milk. Let excess drip off.
Roll strips in cornmeal mixture until thoroughly coated.
Fry the chicken strips for approximately 2-3 minutes per side (until coating is golden brown).
Scoop rice onto the centre of each person’s plate.
Divide chicken strips evenly among the plates and place on top of rice.
Serve and enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 35 min.