2 cups white sugar
2 cups sour cream
1 3/4 cups milk
1 1/2 cups white sugar
1 (24 ounce) can frozen orange juice concentrate
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package instant vanilla pudding mix
3 cups milk chocolate syrup
1 cup sliced almonds
In a large nonstick skillet, heat the sugar over medium heat. Stir the sour cream and milk until the sugar melts. Remove from heat. Stir in the orange juice concentrate, pudding mix, orange juice concentrate, pudding mix, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate, orange juice concentrate and orange juice concentrate for about 10 minutes, or until all ingredients are well blended. Pour over chicken while still warm, cover and refrigerate overnight.
When the chicken is cool, remove skin and cut into 1 inch slices. Peel the skin off, discarding skins. Fill any remaining crests with the orange syrup and pour over the chicken, ensuring that the mixture covers all of the bone.
Turn the chicken pieces into slices. Place chicken pieces in a large bowl. Spread half of the orange syrup over the chicken pieces. Return chicken pieces to the pan, add 1/4 cup reserved orange syrup and 1/2 cup milk. Spread over the syrup mixture. Arrange the remaining orange syrup over the chicken pieces and pour the remaining orange syrup over all.
While the chicken pieces are cooking, drizzle the chocolate syrup over all of the chicken pieces. Pour into the skillet, and stir just until bubbly. Pour a half cup of milk over all of the chicken pieces.
Place chicken pieces onto melted chocolate syrup, overlapping seamwise. Place the egg white over the top of the butter pieces and syrup.
When the chicken pieces are cooked, remove them from the pan. Simmer the coating for 1 minute, then drizzle with 2/3 cup milk. Remove chicken pieces, serve hot or cold.
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