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Picnic Chicken Recipe

Picnic Chicken Recipe photo by Taste of Home

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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

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Picnic Chicken Recipe

Prep: 20 min. Bake: 1 hour + chilling

Yield: 24 Servings

20 60 80

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. Yield: 24 servings (4 cups dip).

Originally published as Picnic Chicken in Taste of Home June/July 2007, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Picnic Chicken

Picnic Chicken

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Reviewed on Mar. 21, 2013 by lodgebaker

Excellent spice combination. I made with chicken breasts and to reduce calories, I did not use butter, I placed chicken on a foil lined pan greased with olive oil. Turned out crispy and delicious .

Reviewed on Feb. 08, 2013 by jenwynn

I have made this 4 times in the past 3 weeks. It's so popular with me and my kids! I cut the bread crumbs in half and use parmesan cheese in place of the other half. Delicious! I've never yet made it to the dip because it's so great fresh out of the oven.

Reviewed on Sep. 28, 2012 by Twokayakers

This is a great alternative to frying! The chicken is very tasty, crunchy and juicy! I make this for dinner and serve it hot. We always have leftovers and eat them cold the next day with the leek dip. Very yummy!

Reviewed on Sep. 21, 2012 by Trushs Mom

If I may ask a favor, PLEASE do not rate a recipe UNLESS you have prepared it. I find it very difficult to judge a recipe, and to look for other taste tips, when so many have rated and reviewed a recipe they have yet to prepare. It would really help those of us who are going to prepare the recipe if only those who comment have actually cooked it. Thanks much!

Reviewed on Sep. 04, 2012 by msweet23

I used panko instead of bread crumbs-don't do that. Texture was all wrong but man was the flavor good! Also only cooked 45 minutes to 165-that's the new acceptable temp for poultry per CDC and it's soooo much juicier than 180 degrees:)

Reviewed on Aug. 03, 2012 by kholdridge

This a great recipe. I have made it for fome and potluck dinners. With and without the Leek Dip. I have used it for my family and for friends over for dinner. I have had nothing but raves of how good it is and can I have the recipe. Thanks for all the good recipes you put on line for us not so great cooks and the experts.

Reviewed on Aug. 02, 2012 by sherry_vinigrette

This chicken was fabulous - I prepared 2 packages of whole chicken parts. I served one chicken for dinner and saved the other to refrigerate and taste cold the next day as a picnic dinner out on the patio. Delicious hot and cold! I also have to chime in about people giving low ratings because the ingredients don't come up to their particular eating issues - PLEASE STOP THAT! I come here to read the actual cooking experiences of real cooks that actually take the time to study a recipe and then make it.

Reviewed on Aug. 02, 2012 by Tiger2008

Sounds heavenly, but if I couldn't eat it I would just not make it. And move on to a recipe that I could eat. No point in carrying on about itl

Reviewed on Aug. 02, 2012 by Myrna12

Thank you for the info to get the nutiton data for recipies. I have to have this for health reasons and often by pass a recipe because I don't have time to figure it out.

I get amused at the ones that go on about too much of something in recipes. Cut it down or leave it out! If it something major find a sub. Does anyone know of a sub for cream cheese? I don't care for yougert so that isn't a good sub. I alleragic to the sulfa in cream cheese.

I make baked chicken by dipping it in beaten egg with a little water , then into crushed rice krispy or corn flake cereal. put on sprayed foil on cookie sheet, season with Mrs. Dash, salt and pepper or seasoned salt or you choice of seasonings. and bake until done. 45 to 60 minutes at 350. I also do this with minute or cubed steak for chicken fried steak.

Reviewed on Aug. 02, 2012 by MRoseB

Why are people rating this before even trying it???

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