Yield: 4 servings
|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.