<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=499504554942653&amp;ev=PageView&amp;noscript=1">
Save up to 30% when you join the club! LEARN MORE

6 min read

Grandma May’s Picnic Chicken

Featured Image

Grandma May’s Picnic Chicken


Suggested wine pairing: Red Cashmere


  • 1, 2 or 3 cut up chickens
  • 3 Eggs (this may vary depending upon how many pieces of chicken you have)
  • 1 Tablespoon milk
  • Enough bread crumbs to coat chicken pieces
  • 2 Tablespoons of Italian seasoning for each chicken (more or less depending on your taste)
  • ½ Tablespoon dried parsley for each chicken
  • ¼ Teaspoon hot pepper flakes per chicken (or to taste)
  • Salt
  • ¼ to ½ Cup Jacuzzi Olive Oil/seven-
  • Baking pan with 1 ½ or 2 inch sides:


  • Pre heat the oven to 375 F. Place rack up one level from the bottom.
  • Spray the sheet with non-stick spray. (Mom used a little olive oil, I use parchment)
  • Slightly beat the eggs with the milk.
  • Mix the Italian seasoning salt and pepper flakes into the bread crumbs.
  • Dip the chicken pieces into the egg and then into the bread crumb mixture. Make sure to cover each piece completely.
  • Place the coated pieces on the prepared baking sheet. You can pack them pretty tightly, but leave enough space for the meat to cook totally.
  • When all the pieces are placed onto the backing pan, sprinkle each piece with a little olive oil.
  • Bake for 45 to 60 minutes.
  • Remove from oven and cover with foil for 10 minutes.
  • This dish may be eaten hot or at room temperature.

Submitted by Victor Zarzana