1 (9 inch) pie crust
1 stick butter
1/4 cup white sugar
1/4 cup sliced almonds
2 large pecans, chopped
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon lemon juice
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 inch) pie pan.
Place butter, sugar, almonds, pecans and milk in medium bowl. Whisk until sugar is completely dissolved and mixture is thickened; stir into butter mixture. Beat in vanilla extract, cornstarch and lemon juice, using one hand.
Sterilize crushed coconut pieces with water to make paste (optional.)
Fill and tie off edges of pie crust with pecans; place on top crust. Bake in preheated oven for 15 minutes or until toothpick inserted in center comes out clean. Cool, then chill in refrigerator.
For the Crumble Fried Chicken: Heat 2 tablespoons of water in a nonstick skillet over medium heat. Slowly pour 4 tablespoons of water into pot; cook, stirring, until thickened. Stir dry seasoning packet into pan; stir into chicken; return chicken to pot. Bring to a boil, then reduce heat to medium high. Boil 5 to 7 minutes less, stirring frequently. Reduce heat to medium; cook, stirring constantly, 5 minutes. Close lid of pan; reduce heat to low.
For the Crumble Fried Chicken Recipe: Heat 2 teaspoons oil in skillet over high heat. Place chicken in pan of skillet; cook, turning chicken once, for 2 minutes on each side. Flatten chicken breasts with center of large, rotund side. Remove bottom of pan from wings, leaving chicken breasts on bottom side of pan. Flatten breasts and cut into 1/2 inch strips.
Remove chicken from skillet; cut short strips in middle of both sides. Top each breast with 1 slice of chicken cream (optional). Brush chicken with 1/2 cup of the butter or margarine mixture; dust with 1/2 cup sugar. Place chicken in dish with breast halves.
Return chicken to pan of skillet, and heat to 350 degrees F (175 degrees C). Remove chicken from pan, and brush with remaining 1/2 cup butter or margarine mixture. Continue cooking, stirring, until chicken is cooked through and no longer pink inside; spoon with sauce. Sprinkle with remaining cinnamon and nutmeg. Cover pot and let cool to room temperature.
Dissolve lemon zest in 1 teaspoon white sugar; stir into chicken mixture. Serve warm.
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