1/2 pound bacon
1 chicken, cut into rings
1 (10 ounce) can whole milk
1 (12 fluid ounce) can or bottle peach schnapps
1/4 cup chopped onion
1 (6 ounce) can sliced almonds
1 quart oil for frying
2 tablespoons brown vinegar
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large resealable plastic bag. Place chicken rings in bag. Roll chicken in peas and water. Place chicken rings in bag. Place pecans in bag. Pour soup into resealable plastic bag.
Fry chicken rings until golden brown. Drain and set aside.
In a mixing bowl mix brown vinegar, pecans and vegetable oil. Dip chicken rings into marinade; tear off skin.
Place pieces of chicken rings on a large sheet of waxed paper or parchment paper. Cut 2 circles out of chicken rings and insert them into parchment paper.
Dip each coated piece into the marinade mixture, then roll in pecans. Place covered in heatproof plastic bag or plastic container, seal and refrigerate overnight.
Fry chicken rings until golden. Drain and place on separate platter. Serve on plates with pecans and almonds.