OVEN BAKED CRISPY (Bisquick) CHICKEN and Irish Soda Bread URL and Lemon Pudding Cake

 2 1/2 to 3 pounds bone-in chicken pieces (legs, thighs, or bone-in breasts, skin on)

1 1/2 cups original Bisquick baking mix

1/2 cup (1 stick) salted butter, melted

2 teaspoons freshly ground black pepper (or to taste), plus extra for sprinkling

Directions

Heat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Lightly grease the rack so the chicken won’t stick.

Pat the chicken pieces very dry with paper towels. This helps the coating cling and crisp up instead of steaming.

In a shallow bowl or pie plate, stir the Bisquick and black pepper together until the pepper is evenly speckled throughout the mix.

Working one piece at a time, roll the chicken in the seasoned Bisquick, pressing the mixture onto the skin so it forms a good, even coating. Shake off any loose excess and place the coated chicken pieces skin-side up on the greased wire rack.

Drizzle the melted butter slowly and evenly over the tops of the chicken pieces, making sure each one gets a nice sheen. If any spots look dry, spoon a little extra butter over them so the coating bakes up golden and crisp.

Slide the baking sheet into the preheated oven and bake for 35 to 45 minutes, depending on the size of your chicken pieces, until the coating is deep golden brown and crispy and the internal temperature reaches 165°F (74°C). Avoid opening the oven too often so the heat stays steady and the crust crisps properly.

Once done, remove the pan from the oven and let the chicken rest on the rack for about 5 minutes. This helps the juices settle and keeps the coating from slipping off when you serve.

https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/

LEMON PUDDING CAKE

1 (21-ounce) can lemon pie filling

1 (15.25-ounce) box lemon cake mix (dry mix only)

1 1/2 cups whole milk

Directions

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help keep the cake from sticking and to encourage those golden brown edges.

Spread the lemon pie filling evenly over the bottom of the slow cooker. This will become the thick, gooey lemon pudding layer as it cooks.

In a medium mixing bowl, whisk together the dry lemon cake mix and the milk until just combined. The batter will be pourable but slightly thick; a few small lumps are fine, just make sure there are no dry pockets of mix.

Gently pour the cake batter over the lemon pie filling in the slow cooker, trying not to stir or disturb the filling layer underneath. It’s okay if some filling peeks up around the sides.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or until the top of the cake is set, puffed, and lightly golden around the edges. The center should spring back lightly when touched, while the bottom will still be a saucy, pudding-like layer.

Once cooked, turn off the slow cooker and let the pudding cake sit, covered, for about 10 minutes. This helps the sauce thicken slightly while keeping the cake moist and steamy.

To serve, spoon down through the cake layer to scoop up both the fluffy lemon cake and the gooey lemon pudding sauce from the bottom. Serve warm, straight from the slow cooker.