Description
Ingredients
2-pound whole chicken, rinsed and patted dry
8 whole black peppercorns
6 whole 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 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.
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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