CRISPY-CHICKEN WITH 3 DIPPING SAUCES

      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.
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