This recipe is all over the internet, but I first had it 20 some years ago, prepared by the Hesse family. I marveled at how simple it was. I still do.
Ruthie and Rosarita's Crunchy Chicken
1 box of Blue Diamond Almond Nut-Thins (Hint of Sea Salt)
(The original recipe calls for 3 cups of corn flakes)
1 teaspoon salt
1 teaspoon paprika
3/4 stick unsalted butter, melted
10 pieces of chicken, thighs and legs work great!!!
Preheat oven to 400 degrees, put the crackers in the food processor or put them in a plastic bag and roll over it with a rolling pin. Melt the butter. Put the cracker crumbs in a sack or a bowl, pierce the chicken with a fork, roll the chicken in the butter, cover the it with the cracker crumbs and put it in a 10 inch cast iron skillet. Make sure the pieces do not touch. You may need a larger pan, a glass pyrex oblong one works fine, too. Bake for 45-55 minutes, turning the chicken about 35 minutes into the cooking. You really don't need to turn it, but I think it browns it better. Also, the original recipe recommends skinning the chicken pieces before coating them. I did not do that.
This chicken is easy to make and true to it's title, crunchy. It takes a lot of the mess out of regular fried chicken. I love it.
|After coating with butter and crackers, put in cast iron skillet and bake at 400 degrees.|
|This isn't the best picture of the chicken after baking, but trust me it is so good.|
Quote of the Day: "I make a good fried chicken."