>> Wednesday, July 23, 2014
Parmesan Oven Chicken
2-3 lb. cut up fryer chicken (I used only legs and thighs)
1 sleeve saltine crackers, crushed fine (about 2 cups)
3/4 c. grated Parmesan cheese (the powdery kind like Kraft)
1/4 c. parsley flakes
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cube butter or margarine, melted
Rinse chicken pieces and pat dry with paper towel. Combine cracker crumbs, cheese, and seasonings. Roll chicken pieces in melted butter, then in crumbs. Place in a greased 9x13 pan. Spoon any leftover crumbs over the top of the chicken, drizzle any remaining butter over the top. Place in a preheated 375 degree oven and bake for an hour. Serve this with a yummy potato salad or baked potatoes and some rolls.
Notes: According to the recipe, this can also be baked for 3 hours at 250 degrees. The advantage of a slow baking is a bit like a crock pot, set it early and forget it for a time.