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"Fried" Chicken

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Main dish Meat


  • 8 Chicken thighs(2.5#)
  • 5 tb Butter or margarine
  • 1 c Round buttery crackers
  • 1/2 ts Paprika
  • 1/2 ts Salt
  • 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.
Miscellaneous recipes from the collection of Mike Orchekowski. File