Oven roasted chicken with a cornmeal crust

4 servings

Ingredients

Quantity Ingredient
¾ cup Buttermilk
¼ cup Fresh lemon juice
1 tablespoon Grated lemon zest
¼ cup Olive oil
2 tablespoons Finely minced shallots
1 tablespoon Chopped fresh thyme or rosemary leaves
(or 1/2 teaspoon dried thyme or rosemary)
1 tablespoon Kosher salt
1 tablespoon Pure New Mexico or California chile powder
3 pounds Chicken; cut 8 serving pieces
½ cup Yellow corn meal
½ cup Dry bread crumbs; (Panko preferred)
⅔ cup Freshly grated Parmesan or dry jack cheese
3 tablespoons Minced fresh parsley or basil
2 Eggs; beaten with
2 tablespoons Water
2 tablespoons Melted butter

Directions

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 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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