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, TN
PREP: 20 MIN. • COOK: 1 HOUR • MAKES: 24 SERVINGS
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
1. Preheat oven to 375°. In a 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 for 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.