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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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R U Chicken stands for Rice Under Chicken. This was a submission to RSC #8. When it was a contest recipe, there was a pepper chutney that went along with it. As it was not to the tastes of the members of my family, we chose to delete that portion of the recipe. I would suggest to go with Susie D's suggestion and serve with salsa and/or sour cream. I agree that it may need something . 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 breast |
cooking oil (for frying) |
2 cups long grain white rice, prepared in your usual fashion |
Directions:
1. Mix first six ingredients in a wide bowl.
2. Pat chicken with paper towel to remove extra moisture.
3. Cut chicken breasts into strips (3/4 to 1 thick).
4. Turn heat on high.
5. 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).
6. While oil is heating up, dip chicken strips into milk. Let excess drip off.
7. Roll strips in cornmeal mixture until thoroughly coated.
8. Fry the chicken strips for approximately 2-3 minutes per side (until coating is golden brown).
9. Scoop rice onto the centre of each person's plate.
10. Divide chicken strips evenly among the plates and place on top of rice.
11. Serve and enjoy!
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