Picnic Chicken

• 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

• 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.
• 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.
• 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).

From Taste of Home