by April Reinhardt
(last updated September 6, 2017)
When dredging your chicken in the egg mixture and then the cracker mixture, perform the action very quickly. If you take more time than necessary, you'll wind up with more ingredients on your fingers than on the chicken.
Oven-Fried Chicken Ingredients
Oven-Fried Chicken Directions
Preheat your oven to 375 degrees and prepare a 15" x 10" x 1" baking pan by spraying it with non-stick cooking spray. Rinse the chicken parts and set them on paper towels to dry. Beat the eggs and milk together in a small bowl, and then pour the mixture into a large shallow bowl and set aside. Open a sleeve of Ritz crackers, place them into a Ziploc bag, and crush them with a rolling pin or hammer. Pour them into a large shallow bowl and add the paprika. Melt the butter over low heat and add to the cracker mixture and mix with a fork. Line up the chicken, then the egg mixture, then the cracker mixture, and then the baking dish all in a row. Dip the pieces of chicken, one at a time, into the egg mixture and then into the cracker mixture to coat them, and then place them into the baking pan, bone-side down. If you have any remaining cracker mixture, sprinkle it over the chicken. Bake uncovered for 1 hour.
Baked Acorn Squash Ingredients
Baked Acorn Squash Directions
Preheat your oven to 400 degrees and prepare a large baking pan by greasing it with butter or margarine. Wash the squash and pat dry. You'll need a large, sturdy knife to cut the squash in half, lengthwise. Scoop out the seeds and stringy membrane until you have clean hallows in each squash half. Place 1 inch of water in the baking pan and then place the squash, cut-side down, into the pan and bake for 20 minutes. Remove the squash from the oven and turn them over. Place 1 tablespoon of margarine and 1 tablespoon of brown sugar into each half, and then return to the oven for 45 minutes. Remove the squash from the oven and, with a fork, mash the squash into the hallowed center with the butter and brown sugar. Serve warm.
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