Fried Chicken

Directions

1. Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs.

   1. Place butter or margarine in pie plate; cover with waxed paper.

Cook at high (100%) 1 to 1½ minutes until butter melts.

On waxed paper, mix crumbs, paprika, salt, and rosemary.

1. Dip chicken thighs in butter or margarine; then coat with cracker-crumb mixture.

Arrange coated chicken thighs on rack in 12×8 inch 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.