Recipe - Cornmeal-Crusted Oven-Fried Chicken

Three fourths cup Buttermilk
1 teaspoon Freshly grated lemon zest
1/3 cup Fresh lemon juice
One fourth cup Olive oil
2 Shallots; minced
1 tablespoon Fresh thyme leaves
2 teaspoon Salt
1 One half teaspoon Cayenne
1 3pound chicken; cut into 8
pieces
Three fourths cup Yellow cornmeal
One half cup Fine dry bread crumbs
One fourth cup Freshly grated Parmesan
2 tablespoon Minced fresh parsley leaves
One half teaspoon Paprika
Egg wash made by beating 2
large eggs with 2
tablespoons cold water and
1 tablespoon fresh lemon
juice
3 tablespoon Unsalted butter; melted

Recipe By : Gourmet Magazine

In a large bowl whisk together the buttermilk, the zest, the lemon juice,
the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of
the cayenne, add the chicken, stirring to coat it with the marinade, and
let it marinate, covered and chilled, stirring occasionally, for 3 hours or
overnight.

Preheat the oven to 425 deg. F. In another large bowl combine the cornmeal,
the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt,
the paprika, and the remaining One half teaspoon cayenne. Remove the chicken
from the marinade with a slotted spoon, letting the excess marinade drip
off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking
off the excess. Arrange the chicken in one layer on a rack and let it dry
for 30 minutes. (The chicken may be prepared up to this point 6 hours in
advance and kept covered loosely and chilled.) Arrange the chicken, skin
side up, in one layer in a lightly oiled jellyroll pan, drizzling the
butter over it, and bake it in the middle of the oven for 35 minutes, or
until it is crisp and golden. Transfer the chicken to paper towels to
drain. Serve the chicken warm or at room temperature.
Serves 4 to 6

Posted to MCRecipe Digest V1 #828 by Leon & Miriam Posvolsky
miriamp@pobox.com on Oct 06, 1997