Try this "Fried" Chicken recipe, or contribute your own.
Suggest a better description1. Finely crush round buttery crackers. Remove skin and cut away any excess fat from chicken thighs. 2. 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. 3. 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 476 | ||
Calories from Fat: 263 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 29.3g | 39 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 30.8mg | 9 % | |
Sodium 366.6mg | 13 % | |
Potassium 105.3mg | 3 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 45.2g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.