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FRIED CHICKEN

Category:    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.
 

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