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Picnic Chicken with Yogurt Dip Recipe

Picnic Chicken with Yogurt Dip Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling YIELD:24 servings

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

  • 1. Preheat oven to 375°. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13x9-in. baking dishes.
  • 2. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170°-175°, turning once. Cool 30 minutes; refrigerate until chilled.
  • 3. For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield: 24 servings (4 cups dip).

Reviews for Picnic Chicken with Yogurt Dip

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MY REVIEW
Reviewed Mar. 30, 2016

"Only tried the chicken, but even without the dip, it was delicious. About 30 minutes into the baking time, I turned the chicken over to avoid having the pieces stick and crisp up both sides. It worked well."

MY REVIEW
Reviewed Feb. 18, 2016

"Wonderful Recipe :)"

MY REVIEW
Reviewed Aug. 31, 2014

"Delicious chicken! I made this for my dad's birthday and everyone liked it. By the way, it was good both with and without the dip."

MY REVIEW
Reviewed Feb. 23, 2014

"Didn't have marjoram so we just used poultry seasoning for the 1/2 teaspoons as it includes thyme, rosemary and marjoram plus a little extra. I usually bake with skinless bone-in chicken thighs so I was excited not to waste time at the cutting board..but I hated the skin being on. The crunch factor felt pointless with a gooey skin layer underneath. And wow were these things drowning in butter. I couldn't bring myself to eat the leftovers. For that much fat, the recipe better be delicious but the flavor to me was nothing special. My husband much prefers the seasoning on these: http://www.tasteofhome.com/recipes/key-lime-chicken-thighs (I skip the rosemary)."

MY REVIEW
Reviewed Sep. 6, 2013

"Do I use plain or Italian Bread crumbs?"

MY REVIEW
Reviewed Sep. 3, 2013

"Finally a crispy baked chicken recipe and tasty too! Removed the skin and baked for 45 minutes. None left to serve cold! Didn't make the dip and didn't miss it. Great for Sunday dinner too.."

MY REVIEW
Reviewed Sep. 2, 2013

"This recipe was WONDERFUL! Almost like Ky. Fried chicken. I used Panko bread crumbs and added some extra spices like cayenne pepper, parmesan cheese, and a little cumin. Mmmm. Delicious! I melted the butter in the pan and put the chicken in it and put it in the fridge for a couple of hours before baking and it turned out perfectly. I lowered the baking time to 45 minutes and the chicken was juicy and moist and the flavor was great!"

MY REVIEW
Reviewed Aug. 28, 2013

"It was very good, i did make a few changes thou, I removed the skin and instead of dipping it in eggs and the water mixture I used mayonaise to coat the chicken then i rolled in in the crumb mixture. Instead of the dip that it calls for I used Ranch Dressing, and yes it was much better cold!"

MY REVIEW
Reviewed Aug. 27, 2013

"The chicken is fantastic but the sauce really makes this a pleasing dish!"

MY REVIEW
Reviewed Jul. 23, 2013

"It was so moist the favor was so DELISH !!! I am an Elderly and I hve been cooking for 60 years and l know my Chicken l say to you out there you must try this Recipe !!! auntbea ( North East, Maryland )"

MY REVIEW
Reviewed Jul. 7, 2013

"Absolutely delicious! I halved the recipe since it's just me, my husband & young son. But the flavors were terrific! Yum!"

MY REVIEW
Reviewed Mar. 21, 2013

"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 ."

MY REVIEW
Reviewed Feb. 8, 2013

"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."

MY REVIEW
Reviewed Sep. 28, 2012

"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!"

MY REVIEW
Reviewed Sep. 21, 2012

"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!"

MY REVIEW
Reviewed Sep. 4, 2012

"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:)"

MY REVIEW
Reviewed Aug. 3, 2012

"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."

MY REVIEW
Reviewed Aug. 2, 2012

"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."

MY REVIEW
Reviewed Aug. 2, 2012

"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."

MY REVIEW
Reviewed Aug. 2, 2012

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

MY REVIEW
Reviewed Aug. 2, 2012

"I haven't tried this yet, but I certainly will! We love fried chicken but I hate the time it takes and mess. The coating can be very versatile...I'm going to try adding some cajun seasoning...yum! Thank you, Ami!"

MY REVIEW
Reviewed Aug. 2, 2012

"Great recipe..didn't try the dip but the chicken was great. As far as calories, etc...hello... its basically a baked version of fried chicken which is your healthier option!"

MY REVIEW
Reviewed Aug. 2, 2012

"Oh my goodness!!!!!!!!!! Absolutely the best, hands down!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Jul. 6, 2012

"FINALLY found an oven-baked fried chicken recipe that I'm happy with!! (didn't try the dip yet--there's no need. The chicken is great by itself!!!) Thank you!"

MY REVIEW
Reviewed Jun. 7, 2012

"Wonderful...I have already made it several times and passed the recipe along to others. I do have one change...if you use salted butter in the pans, you might want to reduce the amount of salt in the dry mixture. VERY good and easy!"

MY REVIEW
Reviewed Jun. 4, 2012

"Very easy and great flavor!"

MY REVIEW
Reviewed Jun. 2, 2012

"very tasty and flavorful. i would definately make this again"

MY REVIEW
Reviewed May. 30, 2012

"Great chicken Made for Memorial Day picnic at the pool & worked out great for my family."

MY REVIEW
Reviewed May. 29, 2012

"I can't wait to try this recipe for the summer! I am very amused by the drama on a recipe site by the way! LOL, who'da thunk?"

MY REVIEW
Reviewed May. 28, 2012

"This sounds delicious and I can hardly wait until I can try it!"

MY REVIEW
Reviewed May. 28, 2012

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

MY REVIEW
Reviewed May. 28, 2012

"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"

MY REVIEW
Reviewed May. 27, 2012

"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."

MY REVIEW
Reviewed May. 27, 2012

"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"

MY REVIEW
Reviewed May. 27, 2012

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

MY REVIEW
Reviewed May. 27, 2012

"Has anyone figured the calorie count on this?"

MY REVIEW
Reviewed Dec. 26, 2011

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

MY REVIEW
Reviewed May. 18, 2011

"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."

MY REVIEW
Reviewed Sep. 22, 2010

"I made this and had it for dinner warm with brown rice and peas. Have it for lunch the next day and again the next. My husband and I loved it!!"

MY REVIEW
Reviewed Aug. 2, 2010

"This recipe is amazing delicious! and so easy to make! my boyfriend bought the whipped cream in a tin can and it still tasted really good, we even ate the dip with some potato chips! if chicken wasn't so expensive i'd make this for every potluck!"

MY REVIEW
Reviewed Jun. 26, 2010

"Delicious crispy chicken served hot. I'll add a bit more salt to the bread crumbs next time - especially if I don't use the dipping sauce. I made extra chicken to eat cold tomorrow. The dip is great with hot chicken, too. Next time I'll try using just yogurt instead of using the whipped whipping cream, since I'm not crazy about the frothy texture.

Great recipe! Everybody liked it!"

MY REVIEW
Reviewed Apr. 12, 2010

"I made this using boneless chicken thighs, and the chicken was delicious. I did not make the creamy leek dip, though. I will definitely make this again. Good recipe!"

MY REVIEW
Reviewed Jan. 27, 2010

"Great Recipe. Everyone who had it loved it and that's alot since the recipe makes so much. I did skin the chicken and used Herbs De Provence instead of the three separate herbs called for. Definite keeper and a great make ahead recipe. Reheats perfectly! Will make again and again. Thanks"

MY REVIEW
Reviewed Jan. 26, 2010

"even my husband who normaly doesnt like breaded chicken; loves this!"

MY REVIEW
Reviewed Jul. 21, 2009

"Excellent. I Love this recipe. I've added it to my personal cookbook !

GeniSews"

MY REVIEW
Reviewed Jul. 13, 2009

"Looks delicious. I am gonna try this soon."

MY REVIEW
Reviewed Mar. 6, 2009

"I always make this chicken and make sure I have leftovers. I was never a big fan of cold chicken until I tasted picnic chicken, now I make it all the time."

MY REVIEW
Reviewed Oct. 15, 2008

"I made these for a family picnic one summer using drumsticks and boy oh boy, were they a hit! Everyone wanted the recipe!"

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Wine Pairings

Full-Bodied White Wine

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