Recipe - Oven Potato Strips

Three fourths cup Buttermilk
One fourth cup Fresh lemon juice
1 tablespoon Grated lemon zest
One fourth cup Olive oil
2 tablespoon Finely minced shallots
1 tablespoon Chopped fresh thyme or
rosemary leaves
(or One half teaspoon dried thyme
or rosemary)
1 tablespoon Kosher salt
1 tablespoon Pure New Mexico or
California chile powder
3 pound Chicken; cut 8 serving
pieces
One half cup Yellow corn meal
One half cup Dry bread crumbs; (Panko
preferred)
2/3 cup Freshly grated Parmesan or
dry jack cheese
3 tablespoon Minced fresh parsley or
basil
2 Eggs; beaten with
2 tablespoon Water
2 tablespoon Melted butter

In a medium bowl, whisk together the buttermilk, lemon juice, 1 teaspoon of
the lemon zest, olive oil, shallots, thyme, 2 teaspoons of the salt and 2
teaspoons of the chile powder. Add the chicken turning pieces to coat.
Marinate refrigerated for 4 hours. In a separate bowl combine the cornmeal,
bread crumbs, Parmesan, parsley and the remaining lemon zest, salt and the
remaining chile powder. Remove the chicken from the marinade and drain
briefly. Coat in the egg mixture and dredge in cornmeal mixture, patting to
coat. The chicken can be prepared up to this point 3 hours in advance and
kept uncovered in the refrigerator. On a lightly oiled baking pan arrange
the chicken skin side up. Drizzle with the butter. Bake in a preheated 425
degree oven for 35 minutes until crisp and golden. Remove to paper towels
and drain. Serve warm or at room temperature. This recipe yields 4