This is one of those recipes that I am sure I have seen before, but never tried until my mom made it this week. It’s from Taste of Home and she used all drumsticks since the grandkids were visiting and they are easy for the kids to eat! The chicken is baked and the breading on this is super flavorful and nice and thick. It tastes great straight from the oven or out of the fridge (which is why it’s called picnic chicken.) The original recipe has a leek dip that can be used when you serve the chicken cold, but my mom actually used some onion soup dip. The kids loved it (and so did I.)
I have to show this picture, too. Last weekend we stopped at my in-law’s house in Maryland on our way to New York. Grammy surprised Ella and Taylor with a horseback riding lesson and while the girls were learning to groom their horse, we were watching some of the other barnyard animals. We spotted this goat getting some food from the apple tree. It was so funny seeing it stand up on its hind legs, balancing itself until it could get balanced on the branches of the tree. I wish you could see his legs a bit better – he was standing completely upright – it was hilarious to watch.
Enjoy this recipe – it’s a great way to dress up some chicken and either eat at home or take on a picnic!
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
combine bread crumbs and seasonings. Divide butter between two
13-in. x 9-in. baking dishes.
Place in prepared pans. Bake, uncovered, at 375° for 1 hour or
until a meat thermometer reads 180°, turning once. Cool for 30