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
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Boy! I love the sound of that dip. YUM!!!