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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 May. 28, 2012 by mmccarte

Have not made this yet, but sounds good. I like cold chicken.

Reviewed on May. 28, 2012 by picklesmom1

I haven't tried this yet..i'm saving it for later...for one thing...the calorie info ect...i understand people have health problems..but youre' not eatting all this chicken at one sitting...you're only eatting a small amount...I don't get the problem with it...all the people that go to burger king ect...believe me...that is high is fat also..but as long as you don't eat there every day three times a day...you're alright...people don't need to be mean on here...be teflon and let it slide off..:D

Reviewed on May. 28, 2012 by chefgloria1030

Because of my multiple health issues I do require a knowledge of nutrition. I use www.caloriecount.about.com to get the nutrition on recipes that do not come with it. This recipe I can tell just be reading the ingredients I cannot use it. I would have to make so many substitutions that it would look like a different recipe. I cannot use bread crumbs due to the carb count.. it is too high for me. Plus, this is high in fat with butter, heavy whipping cream, yogurt and cheese... so I cannot use it for heart related conditions. I am including the nutrition I found at calorie count. Wishing all of you good health!

Servings: 12

Serving Size: 264 g

Nutrition per Serving:

642 Calories, 401 Calories from Fat, 44.6g Total Fat, 20.8g Saturated Fat, 0g Trans Fat, 242mg Cholesterol, 955mgSodium, 16.8g Total Carbs, 1g Dietary Fiber, 3.2g Sugars, 40g Protein

Vitamin A 24% - Vitamin C 7%- Calcium 18% - Iron 17%

Nutrition Grade: C-

Good points:

Low in sugar

Bad points:

High in saturated fat

High in cholesterol

Reviewed on May. 28, 2012 by marian08

I honestly don't mean this the wrong way but any recipe can be reduced to help someone eat healthy. I have heart disease and have done it to many recipes. Just reduce the amount of butter used. or spray the chicken with butter flavor Pam and add a little butter for taste. I agree that it is wrong to find fault with every recipe that you review. My answer to those people. Don't review. We don't need or want your opinion. as far as asking for the calorie count, some people seriously do need to know this before cooking something, either for weigh loss or health reasons. After having heart disease for many years and having open heart surgery I can figure that out for myself but some people need to know this beforehand. thanks for listening.

Reviewed on May. 27, 2012 by susallab

I have not yet tried this recipe yet, but I will. Wether any one wants the nutritional info on this or any other recipe, wether being sarcastic or for health reasons needs it they can go to nutritiondata.com and enter the recipe and get the data needed.

Reviewed on May. 27, 2012 by cortomadolce

This was the best chicken I've ever made or tasted. Stupendous. By far tons better than anything KFC, any other fast food/junk food place, even my old beloved Chick-fil-a. Perfect for those like me that prefer home cooking over chemical stuffed deceptive restaurant 'food products'. I must thank the contributor for these instructions I followed that enabled me to make a great dinner

Reviewed on May. 27, 2012 by linlal

This is a great recipe both hot and cold - I also substituted full-fat yogourt for the cream.

Reviewed on May. 27, 2012 by lakecabin22

Has anyone figured the calorie count on this?

Reviewed on Dec. 26, 2011 by nicolebrown2006

Two people asked for this recipe after our Christmas dinner. Best baked chicken I've had!

Reviewed on May. 18, 2011 by bereitbach

I made this since there were so many good reviews. I had it warm for dinner one night and cold for lunch the next day. Both times, I found it to be just okay. I didn't make the leak dip to go with it.

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