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Picnic Chicken

Picnic Chicken
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
24 ServingsPrep: 20 min. Bake: 1 hour + chilling

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
© Taste of Home 2013

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Picnic Chicken (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013