Sweet Southern Oven Frying

Baked Chicken and Pineapple Casserole

Made: February 18, 2013

Ingredients:
- 1 1/2 tablespoons vegetable oil
- 2-2 1/2 pounds whole chicken legs (thigh & drumstick)
- Salt
- Black pepper
- 2 cans crushed pineapple, drained
- 1 1/2 teaspoons hot sauce
- 1 cup crushed Ritz or Saltine crackers
- 4 tablespoons butter, melted
- 1 cup shredded Cheddar cheese

Directions
- Preheat oven to 375 F
- Grease a 13x9 baking dish or coat with cooking spray
- In a large skillet, heat the oil over medium-high heat
- Lightly season the chicken all over with salt and pepper
- In batches (if necessary), place the chicken in the hot oil and cook, turning once, until golden brown (about 8 minutes)
- Transfer the chicken to a paper towel-lined plate to drain
- In a small bowl, toss toghet the pineapple and hot sauce
- Spread evenly on the bottom of the prepared baking dish
- Place the chicken on top of the pineapple
- In a small bowl, combine the ccrackers, butter anc cheese
- Scatter the mixture over time the chicken and pineapple
- Bake until topping is melted and golden and the chicken is just cooked through (about 45 minutes)

I only made a small portion, so I used 1 can of pineapple and I didn't drain so the juice could soak into the chicken. I made 2 quarters total and opted against the hot sauce. I also served this with spinach & a pasta side. It was quite flavorful, but I cooked the chicken for about an hour since my chicken wasn't done in 45 minutes.

(Recipe used: Paula Deen's Southern Cooking Bible)