4 tbsp. butter, melted
2 tbsp. soy sauce
1/4 tsp. ground pepper
1/8 tsp. minced, fresh ginger
1 (3 oz.) can chow mein noodles
1/4 c. sliced almonds
Salt, to taste
4 chicken drumsticks, with skin removed
4 chicken thighs, with skin removed

In a small bowl mix together the melted butter, soy sauce, pepper and ginger. Set aside. In a blender or food processor fitted with a steel knife blade, finely chop the chow mein noodles, almonds and salt to use as a coating. Transfer to waxed paper.

Brush chicken with soy sauce mixture and then roll in the noodle mixture; coat all sides. Reserve remaining butter mixture and crumbs. Arrange chicken pieces in a microwave-safe baking pan, with the meatier portions toward the outside. Cover with waxed paper.

Microwave at MEDIUM-HIGH (70 percent power) until tender, about 10 minutes per pound. Turn chicken over halfway through the cooking. Spoon remaining soy sauce mixture over the chicken and sprinkle with the remaining noodle mixture. Cover with a double thickness of paper towels for the second half of the cooking time. Cook, uncovered, for the last 2 minutes. Let stand, uncovered, for 5 minutes before serving. Makes 4 servings.