Picnic Chicken Dinner
Great warm, or refrigerate and serve cold as classic picnic chicken the next day.
Ingredients
1 cupLemon Dilly Dip
2 cups Panko or fine, dry breadcrumbs or Cornflakes®
1 tbspLemon Dilly Dip Mix
Sea Salt, finely ground, to taste
Black Pepper, finely ground, to taste
15 chicken pieces, such as drumsticks and bone-in thighs, skinless
Preparation
- Preheat oven to 400° F (205° C).
- Spoon Lemon Dilly Dip into a bowl.
- In a plastic bag, mix Panko with Lemon Dilly Dip Mix, Sea Salt, and Black Pepper.
- Working with one piece of chicken at a time, coat with dip, then add to bag. Shake to coat evenly. Place on a Sheet Pan lined with Sheet Pan Liner. Repeat with remaining pieces.
- Roast until coating is golden and crispy and chicken is cooked through, approximately 40–50 minutes.
Nutritional Information
Per serving: Calories 300, Fat 12 g (Saturated 3 g, Trans 0.2 g), Cholesterol 105 mg, Sodium 360 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 2 g), Protein 29 g.
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Lemon Dilly Dip Mix
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