In The Kitchen: Get your oven ready for chicken and chili

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By Robin McDaniel
Blount Today

We love our fried foods in the South, but sometimes the oven is a better way to go. These two recipes are traditional favorites but with a twist. Deep South Oven Fried Chicken is baked in the oven and Chill Chaser Chili Bake has a nice crust on top, like a chicken pot pie.

Deep South Oven Fried Chicken

5 chicken breasts or 1 cut-up chicken
1 cup biscuit baking mix
1 tsp. paprika
1 tsp. salt
1/2 tsp. poultry seasoning
1 cup Evaporated milk
1 stick butter

Mix dry ingredients. Dip chicken in evaporated milk, then in dry ingredients. Place on baking sheet.
Melt 1 stick of butter and pour over chicken. Bake at 375 degrees for 1 hour. (For easier clean-up, line baking sheet with foil.)

Chill Chaser Chili Bake

2 cups biscuit baking mix
2/3 cups water
3 cups chili beans (mild or hot, depending on preference)
1/2 lb. hot dogs, sliced
8 oz pkg. shredded Cheddar cheese

Blend baking mix and water in bowl until smooth. Shape into a ball and roll out to about 1/4 inch thick circle. Set aside.

Spread half the chili on the bottom of a lightly greased 1 1/2 qt. casserole dish. Arrange sliced hot dogs over chili beans,
top with cheese, then add remaining beans. Lay dough over the top.

Cut several slits in dough to vent steam.

Bake at 350 for about 20 minutes or until the crust is lightly browned. Makes about 4 servings.

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