"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, Tennessee..."
INGREDIENTS
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3 eggs
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3 tablespoons water
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1-1/2 cups dry bread crumbs
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2 teaspoons paprika
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1 teaspoon salt
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1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
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1/2 teaspoon pepper
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1 cup butter, melted
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12 chicken drumsticks
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12 bone-in chicken thighs
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CREAMY LEEK DIP:
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1 cup heavy whipping cream
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1-1/2 cups plain yogurt
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1 envelope leek soup mix
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1 cup (4 ounces) shredded Colby cheese