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Ingredients
- 2 lb Chicken, whole rinsed, patted dry
- 8 whl Black peppercorns
- 6 whl Garlic cloves
- 2 c. Bread crumbs
- 1/2 c. Grated Parmesan cheese
- 1 Tbsp. Dry basil
- 1 Tbsp. Dry oregano
- 1 Tbsp. Dry thyme
- 3 Tbsp. Bayou Blast - (Emeril"s Creole Seasoning) see * Note
Directions
- Place chicken in a large casserole just large sufficient to fit snugly. Cover chicken with cool water, add in peppercorns and garlic, and bring to a boil. Reduce heat to simmering and cook till meat is tender, about 25 min. Carefully remove chicken to a platter to cold. Reserve poaching liquid for another use.
- Preheat oven to 350 degrees.
- In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 Tbsp. of Bayou Blast. Cut up chicken into pcs and sprinkle with remaining Tbsp. Creole seasoning. Working with 1 piece at a time, toss chicken with bread crumb mix in bag till thoroughly coated; transfer to a baking sheet. Coat all pcs. Bake chicken about 30 min till golden brown-brown and crispy.
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