Fried Chicken - cooking recipe

Ingredients

8 chicken thighs (2 1/2 lb.)
5 Tbsp. butter
1 c. round buttery crackers
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. rosemary

Preparation

Finely crush crackers.
Remove skin and cut away excess fat from chicken.
Place butter in pie plate; cover with wax paper. Cook at High (100% power) for 1 to 1 1/2 minutes, until butter melts.
On wax paper, mix crumbs, paprika, salt and rosemary.
Dip chicken in butter, then coat with crumbs.
Arrange coated chicken on rack in a 12 x 8-inch baking dish.
Cover with wax paper.
Cook at High for 9 minutes.
Remove wax paper; rotate dish half turn. Cook at High for 5 to 7 minutes longer, until chicken is tender. Let stand 5 minutes before serving.
Serves 4.