Prep:  20 minutes
Bake:  1 hour + chilling

3 eggs
3 tbsp. water
1 1/2 c. dry bread crumbs
2 tsp. paprika
1 tsp. salt
1/2 tsp. ea. dried marjoram, thyme, and rosemary, crushed
1/2 tsp. pepper
1 c. butter, melted
12 chicken drumsticks
12 chicken thighs

Creamy Leek Dip:
1 c. heavy whipping cream
1 1/2 c. plain yogurt
1 envelope leek soup mix
1 c. (4 oz.) shredded Colby cheese

In a shallow bowl, whisk eggs and water.  In another shallow bowl, combine bread crumbs and seasonings.  Divide the butter between 2 13×9x2″ baking dishes.

Dip chicken pieces in egg mixture, then coat with crumb mixture.  Place in prepared pans.  Bake, uncovered, at 375 degree F. for 1 hour or until juices run clear, turning once.  Cool for 30 minutes; refrigerate until chilled.

For the dip, in a small mixing bowl, beat cream until stiff peaks form.  In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream.  Cover and refrigerate until serving.  Serve with cold chicken.  Yield:  24 servings (4 c. dip.)