Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Fried Chicken

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

Yield

4
servings

Prep

10
min

Cook

30
min

Ready

40
min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
8 each chicken thighs, boneless, skinless
*Camera
5 tablespoons butter
or margarine
Camera
1 cup crackers
buttery, round
*Camera
½ teaspoon paprika
Camera
½ teaspoon salt
Camera
¼ teaspoon rosemary leaves
rushed
*Camera

Ingredients

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

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 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

Comments


 

Add review

 

Related recipes

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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe