1Turn oven on to 375F. Clean fat and skin off chicken (if not already done).
2Melt butter in microwave-safe dish, after adding the spices to taste to the butter. I like to add crushed garlic also.
3While butter is melting, crush crackers in the tube, then pour them out into a larger bowl (big salad size), crushing as they come out of the tube so there are no large pieces. It doesn't need to be powdered though :D
4Dip the chicken in the butter, then in the crushed crackers, turning and coating them well. Put them into a baking dish large enough to hold the quantity you're using. Continue with each piece until all are done.
5If there is butter or crackers left, drizzle butter over the top of the chicken, then sprinkle the rest of the crackers over the top.
6On the top of the chicken, crush some cracked pepper. I use unsalted butter, so this helps add a little but the crackers are salted - so not too much!
7You can use white meat also, and bone-in. I find the dark meat is more moist and the smaller pieces (thigh vs. breast) are a family-friendlier size. The cook time may need to be adjusted for bone-in and larger sizes.