Lightly pound the chicken pieces between 2 sheets of plastic wrap until they are a uniform thickness of about 1/2-inch. Lightly season both sides with salt and pepper. Set aside.

Next, prepare the rice. Heat the butter in a saucepan over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the rice and toss to coat with the butter, then add the broth, increase the heat to high and bring the mixture to a boil. Stir, reduce the heat to medium-low, cover and cook until the liquid is absorbed and the rice is tender. Remove from the heat, stir in the corn and scallions, cover to keep warm and set aside.

While the rice cooks, combine the cornmeal, breadcrumbs and seasoning mix in a shallow dish (a pie plate works well).

Whisk the egg and milk together in a separate shallow dish. Dip the chicken pieces in the egg mixture, turning several times to coat. Allow the excess egg to drip off, then coat the chicken in the cornmeal mixture, pressing gently to ensure that the crumbs adhere.

Heat the oil in a large pan over medium-high heat. Add the chicken in a single layer and cook, turning several times, until the exterior is crispy and the chicken is cooked through, about 3 minutes per side.