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Fried Chicken

Western.Chefs's picture
  Chicken thighs 8
  Butter/Margarine 5 Tablespoon
  Crushed crackers 1 Cup (16 tbs)
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Rosemary 1⁄4 Teaspoon, crushed

1. 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% power) 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 12" by 8" 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 to 7 minutes longer until thighs are tender. Let thighs stand 5 minutes before serving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1549 Calories from Fat 807

% Daily Value*

Total Fat 90 g138.8%

Saturated Fat 44.1 g220.7%

Trans Fat 0.6 g

Cholesterol 619.5 mg206.5%

Sodium 2144.4 mg89.4%

Total Carbohydrates 66 g22%

Dietary Fiber 6 g24.2%

Sugars 15.1 g

Protein 114 g228.9%

Vitamin A 71.8% Vitamin C 3.4%

Calcium 8.2% Iron 35.8%

*Based on a 2000 Calorie diet

Fried Chicken Recipe