Post by Loupy on May 27, 2012 9:16:23 GMT -7
Picnic Chicken Recipe
Tasteofhome.com
I made this well-seasoned chicken one evening for dinner and served it hot from the oven. While raiding the fridge the next day, I discovered how delicious it was cold and created the yogurt dip to go with it.—Ami Okasinski Memphis, Tennessee
Prep: 20 min.
Bake: 1 hour + chilling
Yield: 24 Servings
4 cups dip
Ingredients
3 eggs
3 tablespoons water
1-1/2 cups dry bread crumbs
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon pepper
1 cup butter, melted
12 chicken drumsticks
12 bone-in chicken thighs
CREAMY LEEK DIP:
1 cup heavy whipping cream
1-1/2 cups plain yogurt
1 envelope leek soup mix
1 cup (4 ounces) shredded Colby cheese
Directions
In a shallow bowl, whisk eggs and water.
In another shallow bowl, combine bread crumbs and seasonings.
Divide butter between two 13-in. x 9-in. baking dishes.
Dip chicken pieces in egg mixture, then coat with crumb mixture.
Place in prepared pans.
Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°, turning once.
Cool for 30 minutes; refrigerate until chilled.
For dip, in a small bowl, beat cream until stiff peaks form.
In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream.
Cover and refrigerate until serving.
Serve with cold chicken.
Tasteofhome.com
I made this well-seasoned chicken one evening for dinner and served it hot from the oven. While raiding the fridge the next day, I discovered how delicious it was cold and created the yogurt dip to go with it.—Ami Okasinski Memphis, Tennessee
Prep: 20 min.
Bake: 1 hour + chilling
Yield: 24 Servings
4 cups dip
Ingredients
3 eggs
3 tablespoons water
1-1/2 cups dry bread crumbs
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon pepper
1 cup butter, melted
12 chicken drumsticks
12 bone-in chicken thighs
CREAMY LEEK DIP:
1 cup heavy whipping cream
1-1/2 cups plain yogurt
1 envelope leek soup mix
1 cup (4 ounces) shredded Colby cheese
Directions
In a shallow bowl, whisk eggs and water.
In another shallow bowl, combine bread crumbs and seasonings.
Divide butter between two 13-in. x 9-in. baking dishes.
Dip chicken pieces in egg mixture, then coat with crumb mixture.
Place in prepared pans.
Bake, uncovered, at 375° for 1 hour or until a meat thermometer reads 180°, turning once.
Cool for 30 minutes; refrigerate until chilled.
For dip, in a small bowl, beat cream until stiff peaks form.
In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream.
Cover and refrigerate until serving.
Serve with cold chicken.
