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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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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. 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. 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.
2. 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.
3. 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).
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