Picnic Chicken

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
1/2 tsp. 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 oz.) shredded Colby cheese

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 degrees for 1 hour or until a meat thermometer reads 180 degrees, 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. Makes 24 servings (4 cups dip). Recipe from Taste of Home.