Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Whole chicken, rinsed and
Patted dry
8 Whole black peppercorns
6 Whole garlic cloves
2 c Bread crumbs
1/2 c Grated Parmesan cheese
1 tb Dried basil
1 tb Dried oregano
1 tb Dried thyme
3 tb 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.

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