Submitted by Michelle Best
Skippy Chicken
Serving: 4
Ingredients
- For the Chicken:
- 8 Chicken Legs
- 4 C Skippy Cornflakes
- 1 Pkt French Onion Soup
- 1/4 C Flour
- 3 Eggs
- S&P
- For the Potato:
- 5 Potatos
- 2 Carrots
- 1 Onion
- 1 C Water
Instructions
- Preheat Slow Cooker with lid off while preparing ingredients, prior to adding ingredients grease sc with butter.
- Place cornflakes in bag or tray and crush gently with hands, in another bag or mix flour and soup, S&P, in a bowl whisk eggs.
- Roll chicken legs in flour mix, dip in egg mixture and cover in cornflakes, leave aside whilst you prep veges. Keep left over flour/soup mix and cornflakes.
- Peel potatoes, carrots and onions, slice thickly.
- Grease SC, layer potato, carrot, onion and sprinkle half the leftover flour/soup mix and cornflakes, repeat with remaining veges and mix. Pour over 1 C of water.
- Place chicken on top of veges, towel under lid to stop moisture and high for 4-5 hours or until your sc has cooked the chicken.
- Remove chicken carefully, place on baking tray in 200 degrees oven for 15 mins to crunchify
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