New wave chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole chicken, rinsed and |
| Patted dry | ||
| 8 | Whole black peppercorns | |
| 6 | 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 |
Directions
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.