Chili Fried Chicken
Serving Size / Yield
- 1 lb Chicken Wings
- ⅓ cup All-purpose Flour
- Pam Butter Flavored Non-fat, nonstick cooking spray
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Granulated Onion Powder
- 3 oz Buttermilk
- ½ cup Cornflake Crumbs, crushed finely
- 1 lb Ground Beef, or any ground meat
- 1 cup Pumpkin Puree
- 1 (8 Oz) Can Tomato Sauce
- 1 (15 Oz) Can Diced Tomatoes In Juice
- 3/4 cup Dried Lentils
- 1 Medium Onion, chopped
- 1 Garlic Clove, minced
- 1/3 cup Hot Salsa
- 2 cups Vegetable Broth
- 1 Green Pepper, chopped
- 1 Jalapeno Pepper, chopped
- 2 tsp Cumin
- 1/2 tsp Oregano
- 1 tsp Chili Powder
- 1/2 tsp Cayenne
Start by browning the ground beef on medium heat in a skillet and drain the grease.
Transfer meat into a large pot and add the remaining ingredients.
Mix well, cover, and cook over medium heat for one hour.
Then lower the heat and cook for at least one more hour or until ready to eat.
Garnish with cheese and serve.
Now start on the chicken while the chili is cooking.
Start by preheating the oven to 365º degrees.
Coat a baking dish with oil or cooking spray.
In a medium-size bowl, combine flour, salt, pepper, onion powder and cayenne pepper together.
Put buttermilk and corn flakes crumbs in two separate shallow bowls.
Roll chicken in flour mixture. Make sure to evenly coat each side.
After dip chicken into buttermilk and then corn flakes crumbs.
Put coated chicken breasts inside the baking dish.
Spray chicken with non stick or lightly drench in oil.
Bake chicken for about about 25 to 30 minutes, do not flip chicken, until it is tender and no longer pink.