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Picnic Chicken


  • 3 eggs
  • 3 Tbsp. water
  • 1 1/2 cups dry bread crumbs
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. each dried marjoram, thyme, and rosemary, crushed
  • Ad

  • 1/2 tsp. pepper
  • 1 cup butter, melted
  • 12 chicken drumsticks
  • 12 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


In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide the butter between two 9x13 inch baking dishes. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans.

Bake, uncovered, at 375 degrees F for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled.

For the dip, in a small mixing 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.


By Robin from Washington, IA

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