Shawna s Southern Fried Chicken Salad

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

In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.

Pour buttermilk in a separate large bowl.

Heat the oil in a large, deep skillet over medium-high heat.

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.

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.

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.

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.