Preparation:
Skin chicken breasts and cut off any excess fat, then cut chicken into 1 1/2" strips. Peel shallots and slice into thin rings. Peel outer layer of scallions and wash, then slice into 1/2" pieces. Cut and de-seed pepper, dice into 1/2" chunks. Combine flour, corn meal and Cajun spice into bowl. Prepare rice according to directions on box. Mix eggs and cream together and pour into separate bowl. Dredge chicken in this eggwash and then in flour and cornmeal mixture, lay on wax paper.
Heat oil in skillet on high heat, add shallots and cook for approximately 1 minute. Add chicken and peppers and cook for 5 minutes, turning chicken occasionally and scraping up any browned bits of shallots. Then add scallions and corn, let cook 2 minutes. Pour cracklin' chicken mixture over rice divide |
