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Fried Chicken

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Trans-fat Free, Low Carb, Sugar-Free


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


Amount Measure Ingredient Features
8 each chicken thighs, boneless, skinless
* Camera
75 ml butter
or margarine
237 ml crackers
buttery, round
* Camera
2.5 ml paprika
2.5 ml salt
1.3 ml rosemary leaves
* Camera


  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 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.

* not incl. in nutrient facts Arrow up button



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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 125103% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 396mg 16%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 11% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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