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Fried Chicken

Ingredients

5 Tbsp Butter Or Margarine
8 Chicken Thigh
1/2 Tsp Paprika Powder
1/4 Tsp Rosemary
1 Cup Round Buttery Cracker
1/2 Tsp Salt

Directions

Finely crush round buttery crackers and Rosemary. 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 1 1/2 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" 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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