Recipe: Oven-Fried Picnic Chicken (using cheese crackers, Tupperware calendar, 1980's)

OVEN-FRIED PICNIC CHICKEN

1 (2 1/2 to 3 pound) broiler fryer,
1 1/2 cups crushed cheese-flavored crackers
1/2 cup finely chopped dry roasted peanuts
1 tsp. paprika
1 beaten egg
3 tablespoons milk

Rinse chicken pieces; pat dry on paper towels and set aside.

In a small mixing bowl stir crackers, peanuts and paprika and then spread the mixture onto waxed paper. Beat the egg in a small bowl and add milk.

Dip each chicken piece into the egg and roll in crumb mixture to coat thoroughly. Arrange chicken, skin side up in a 15 1/2 x 10 1/2 x 2 baking pan.

Bake at 375 degrees F for 50 minutes or until tender. Do NOT turn. (Chicken is done when you can pierce it easily with a fork. Test the thigh or breast at a point near the bone where most cooking is needed.) Cool chicken on paper towels on a wire rack for 3 minutes. Transfer to a Tupperware container. Cover loosely with wax paper and chill until picnic time.

Source: Tupperware "Country Cooking Today" calendar, 1986