Southern Fried Chicken and Rice Salad

1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 cup buttermilk
2/3 cup vegetable oil
1 lb. boneless skinless chicken breasts or thighs; cut into chunks
2 cup hot cooked rice
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/2 head Romaine lettuce; torn -into bite-size piece

Honey Mustard Dressing:
5 slices bacon
3 tablespoon cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine cornmeal, flour, salt, black pepper, and red pepper in small shallow dish. Heat oil in large skillet over medium-high heat. Meanwhile, dip chicken in buttermilk, then in cornmeal mixture, coating lightly. Cook chicken in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels. Keep warm. Combine rice, peppers, onion, and chicken in medium bowl.

To prepare salad, place lettuce on bottom of four serving bowls or plates. Top with rice and chicken mixture, then with crumbled bacon. Serve with honey-mustard dressing.

To prepare dressing, cook bacon in medium skillet over low heat until crisp. Drain on paper towels; crumble. Set aside. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water and remaining ingredients; heat just to boiling. Serve warm.