Tuesday, March 25, 2014

Ruthie and Rosarita's Crunchy Chicken, Modified and it is ...

...still crunchy and rather tasty and it's gluten free.

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."

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