Prep 10 mins
Cook 25 mins
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".
- 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
- 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!
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.
This was great chicken Saturn! Loved the breading, it gave the chicken a like crunchy crust that we really enjoyed! The little kick from the cayenne is a nice suprise! I think next time I might use 1/4 tsp of Old Bay. Served with honey mustard sauce and bbq sauce, and broccoli cheese rice. Thanks Saturn! Made for Fall 2009 PAC
I gotta admit that I ignored the "R U" part of the recipe, which I made with 4 breasts, adjusting the other ingredients accordingly! And, I made it as a finger food & put out two dipping sauces, one a mild salsa & the other a slightly spicier dip usually meant for seafood! Raves were everywhere [I think most adults secretly enjoy eating with their fingers!]. Another time [& there will be MANY more times!], though I want to make for a sit-down-dinner & include the "R U!" Thanks for sharing!