New Wave Chicken
By: Karlyn Oyama
Published: Friday, April 16, 2010 - 5:18pm

Ingredients




2 pounds Chicken, whole rinsed, patted dry
8 whl Black peppercorns
6 whl Garlic cloves
2 cups Bread crumbs
1/2 cup Grated Parmesan cheese
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Dried thyme
3 tablespoons Bayou Blast - (Emeril"s Creole Seasoning)

Preparation

1 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. 2 Preheat oven to 350 degrees. 3 In a large plastic bag, combine bread crumbs, cheese, herbs, and 2 tablespoons of Bayou Blast. Cut up chicken into pieces and sprinkle with remaining tablespoon Creole 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.