2 tablespoons vegetable oil for frying
1 cup water
1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon salt
1 (14 ounce) can chicken broth
1 cup uncooked white rice
1 1/2 cups milk
1/2 cup brown or white sugar
1 1/2 cups chicken broth
Heat oil in a large saucepan over medium heat; pour in water, bring to a boil, reduce heat, cover and simmer stirring constantly for 10 minutes.
Stir cereal into water and stir to coat. Bring water and oil to a boil; heat, stirring constantly, for 3 minutes. Remove from heat.
Add garlic powder, salt and chicken broth to water mixture and stir to coat briefly.
Fry chicken breast side up in oil with low heat. Fry for a few seconds on each side, flipping very well and brushing with 2 teaspoons of brown sugar. Place fried chicken breast on top of covering eggplant or other varieties of legs. Remove from grease, allowing to cool.
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