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Crispy-chicken With 3 Dipping Sauces

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      Title: CRISPY-CHICKEN WITH 3 DIPPING SAUCES
 Categories: Chicken, Four star
      Yield: 16 Servings
 
           Olive oil spray
  1 3/4 c  Walnuts
      1 c  Plain dried bread crumbs
  1 1/2 ts Salt
    1/4 ts Ground red pepper
      2 lg Eggs -- beaten
      8 md Chicken breast halves --
           Skin removed
      8 md Chicken drumsticks -- skin
           Removed
 
  Preheat oven to 450.  Spray two 15 1/2 x 10 1/2 jelly-roll pans with
  olive oil. In a food processor with knife blade attached, blend
  walnuts with 1/4 cup bread crumbs until walnuts are finely ground.
  Place nut mixture, salt, ground red pepper, and remaining bread
  crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs.
  Cut each chicken-breast in half crosswise into 2 pieces.  One at a
  time, dip chicken-breast pieces and drumsticks in beaten egg, then
  into walnut mixture to coat; place in jelly-roll pans. Spray chicken
  pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35
  minutes, rotating pans between upper and lower racks halfway through
  cooking, until chicken is golden brown and juices run clear when
  chicken is pierced with a knife. While chicken is cooking, prepare
  the sauces. Cover and refrigerate sauces if not served right away.
  Serve chicken hot with dipping sauces.  Or, cool chicken slightly;
  cover and refrigerate to serve cold later with sauces.
  
  Recipe By     : Good Housekeeping
 
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