My Favorite Oven Baked Picnic Chicken Recipe
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
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