4 whole chicken legs
1 can crushed pineapple
1 can sliced pineapple
1 can cream of mushroom or cream of chicken soup
2 c. bread crumbs
1 c. flour
1 egg
Salt
Pepper
1/4 c. milk
Oil for frying

Mix flour and egg and milk together in a bowl. Put bread crumbs in a large bowl. Dip chicken legs in egg batter, then into crumbs. Fry in a pan until golden brown. Remove and place on paper towels to absorb grease.

Place chicken legs in a baking dish. Mix soup with crushed pineapple and pour over chicken. Place sliced pineapple on top. Bake at 350 degrees for about 20 to 25 minutes. Serve with fried or wild rice and salad.