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CAPT'N CRUNCH CHILI CHICKEN
CAPT'N CRUNCH Chili Chicken
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PrintINGREDIENTS
- Cooking Time: 1 1/2 Hrs.
- Servings: 4-6
- Preparation Time: 40 Mins.
- 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!!!!!
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Author: Sammy Russell
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