8 chicken thighs and legs
Salt and pepper
2 eggs, slightly beaten
2 c. saltine cracker crumbs
1/4 c. butter
1 can onion soup
1 soup can water

Dip chicken in egg and roll in cracker crumbs. Saute until golden in the butter (in 2 tablespoons butter); turn pieces over and saute in the remaining butter until golden brown. Combine onion soup and water; pour over chicken. Reduce heat and cover, simmering, until chicken is cooked (about 30 minutes). Serve with rice or noodles.