Picnic Chicken With Yogurt Dip

• 3 large 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
• 1 cup heavy whipping cream
• 1-1/2 cups plain yogurt
• 1 envelope leek soup mix
• 1 cup shredded Colby cheese

1. Preheat oven to 375u0b0. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13x9-in. baking dishes.
2. Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170u0b0-175u0b0, turning once. Cool 30 minutes; refrigerate until chilled.
3. For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken.

eggs, water, bread crumbs, paprika, salt, thyme, pepper, butter, chicken, chicken, heavy whipping cream, plain yogurt, leek soup mix, colby cheese

Taken from www.tasteofhome.com/recipes/picnic-chicken-with-yogurt-dip/ (may not work)