Fried Chicken
Title: Fried Chicken
Categories: Chicken
Yield: 4 servings
2 1/2 lb Chicken thighs
1/2 ts Paprika
5 tb
Butter or margarine
1/2 ts Salt
1 c Round buttery crackers
1/4 ts Rosemary, crushed
1. Finely crush round buttery crackers. Remove skin and
cut away any excess fat from chicken thighs.
2. Place butter or
margarine in pie plate cover with waxed paper. Cook at high (100%) 1 to 1 1
/2 minutes until butter melts. On waxed paper, mix crumbs, paprika, salt, and
rosemary
3. Dip chicken thighs in butter or margarine
then coat with cracker-crumb
mixture. Arrange coated chicken thighs on rack in 12x8" baking dish
cover
dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and
rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are
tender. Let thighs stand 5 minutes before serving.