New wave chicken

Yield: 4 servings

Measure Ingredient
2 pounds Whole chicken, rinsed and
\N \N Patted dry
8 \N Whole black peppercorns
6 \N Whole garlic cloves
2 cups Bread crumbs
½ cup Grated Parmesan cheese
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Dried thyme
3 tablespoons Creole seasoning

Place chicken in a large casserole just large enough to fit snugly.

Cover chicken with cold water, add peppercorns and garlic, and bring to a boil. Reduce heat to simmering and cook until meat is tender, about 25 minutes. Carefully remove chicken to a platter to cool.

Reserve poaching liquid for another use. Preheat oven to 350 degrees F. In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of seasoning. Cut up chicken into pieces and sprinkle with remaining tablespoon seasoning. Working with 1 piece at a time, toss chicken with bread crumb mixture in bag until thoroughly coated; transfer to a baking sheet. Coat all pieces. Bake chicken about 30 minutes until golden brown and crispy.

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