Cracker Baked Chicken Thighs Recipes
EASIEST OVEN BAKED CHICKEN
Delicious, moist, good-the-next-day chicken! Use as many pieces of chicken as needed. I use breasts, thighs, and legs. I have never found anyone who did not like this dish!
Provided by Shirley Pope
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 12.4 g, Cholesterol 173.4 mg, Fat 44.9 g, Fiber 0.5 g, Protein 33.5 g, SaturatedFat 18.6 g, Sodium 429.4 mg, Sugar 0.1 g
CRACKER-BAKED CHICKEN THIGHS
This is a family favorite from way back - not sure where it came from!
Provided by Nancy S
Categories Chicken
Time 1h
Number Of Ingredients 4
Steps:
- 1. Turn oven on to 375F. Clean fat and skin off chicken (if not already done).
- 2. Melt butter in microwave-safe dish, after adding the spices to taste to the butter. I like to add crushed garlic also.
- 3. While butter is melting, crush crackers in the tube, then pour them out into a larger bowl (big salad size), crushing as they come out of the tube so there are no large pieces. It doesn't need to be powdered though :D
- 4. Dip the chicken in the butter, then in the crushed crackers, turning and coating them well. Put them into a baking dish large enough to hold the quantity you're using. Continue with each piece until all are done.
- 5. If there is butter or crackers left, drizzle butter over the top of the chicken, then sprinkle the rest of the crackers over the top.
- 6. On the top of the chicken, crush some cracked pepper. I use unsalted butter, so this helps add a little but the crackers are salted - so not too much!
- 7. You can use white meat also, and bone-in. I find the dark meat is more moist and the smaller pieces (thigh vs. breast) are a family-friendlier size. The cook time may need to be adjusted for bone-in and larger sizes.
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