Recipe by Saturn
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".
Top Review by I'mPat
I sliced about 800g (4 chicken breasts) - dividing each into 3 horizontal slices rather than strips. I used only about 2/3'rd of the crumbing mix for this amount and served with steamed doongara rice and steamed vegetables and my recipe # 175979 to add just a little more zing to the dish but ONE WORD OF WARNING WHEN CRUMBING DO NOT scratch your eye IT STINGS. Thank you Saturn for a recipe I will try again for it is healthier on my blood sugars than regular wheat crumbs, made fpr Jea;tju Choices ABC.
- 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 See How It's Made
- 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!