CAPT'N CRUNCH CHILI CHICKEN

 

  • Cooking Time: 1 1/2 Hrs.
  • Servings: 4-6
  • Preparation Time: 40 Mins.

Ingredients

  • OK.....This Is A 2 Part Deal So First We Will Start With The Sauce.
  • * THE SAUCE *
  • 1 Tbsp. EV Olive Oil
  • 1 Medium Size Oion , Chopped
  • 1/2 Medium Size Green Pepper , Chopped
  • 19-oz Can Of Tomatoes
  • 1 Tsp. Sugar
  • 3/4 Tsp Salt
  • 2 Quick Dashes Of Tobasco
  • 1/3 Cup Stuffed Olives
  • Heat Oil In A Saucepan. Add Onion And Green Pepper And Cook on Med. Low Foer About 4 Mins, Stirring.
  • Add Remaining Ingredients and Simmer For 30 Mins , UNCOVERED , Stirring.

Directions

  • * THE CHICKEN *
  • 1 Cup Of Coarsely Crushed Potato Chips
  • 1/2 Cup CAPT"N CRUNCH Cereal (CRUSHED)
  • 1/2 Tsp. Salt
  • 2 Tsp. Chili Powder
  • 3 1/2 - 4 Lbs. Fryer Chicken , Cut Up
  • 1/3 Cup Evaporated Milk
  • Heat Oven To 350 Deg. And Line Your Baking Pan With Foil.
  • Combine Potato Chips , CAPT"N CRUNCH , Salt And Chili Powder On A Flat Dish.
  • Now Dip Chicken Peices In Evaporated Milk...Then Roll Them In The powdered Mixture To Coat All Sides.
  • Put Them In The Baking Pan Skin Side Up.
  • Bake For Bout 1 1/2 Hrs.
  • Serve Chicken Over The Spicey Sauce....And Enjoy!!!!!

Notes

Categories: Main Dish  Poultry 

Author Credit: Sammy Russell

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