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Picnic Chicken with Yogurt Dip

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
  • Makes
    24 servings (4 cups dip)

Ingredients

  • 3 large 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 shredded Colby cheese

Directions

  • 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.
  • 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.
  • 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.

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