Fried Chicken
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 5 | tablespoons |
butter
or margarine |
|
| 1 | cup |
crackers
buttery, round |
*
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
rosemary leaves
rushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 75 | ml |
butter
or margarine |
|
| 237 | ml |
crackers
buttery, round |
*
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
rosemary leaves
rushed |
|
Directions
Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs.
- 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.
- Dip chicken thighs in butter or margarine; then coat with cracker-crumb mixture.
Arrange coated chicken thighs on rack in 12x8 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.
