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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.
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Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Strip kernels cleanly off the cob — salads, salsas, succotash