Tuesday, July 10, 2012

Oven-Fried Chicken with Cornmeal Crust

My ever resourceful K made Joy of Cooking's Oven-Fried Chicken with Cornmeal Crust tonight to use up the leftover buttermilk. I planned on making the Chilled Avocado Soup with it, but was pleased to have this instead. It came out better than what I had remembered. The skin was super crispy and flavorful this time. As a result of mistaking the cayenne pepper for the chili powder, it also had a little more kick. If you don't mind some heat, I highly recommend making the substitution.

Oven-Fried Chicken with Cornmeal Crust 
4 servings

1) Have ready:
3 1/2 to 4 1/2 pounds chicken parts

2) Whisk in a large bowl:
¾ cup buttermilk or whole-milk or low-fat yogurt
(1 teaspoon grated lemon zest)
¼ cup fresh lemon juice
2 tablespoons finely minced shallots
1 tablespoon finely minced fresh thyme or rosemary or 1 teaspoon dried
2 teaspoons salt
2 teaspoons chili powder or cayenne pepper

3) Add the chicken and turn to coat. 

4) Cover and refrigerate for 2 to 4 hours. 

5) Position a rack in the center of the oven. 

6) Preheat the oven to 425°F. 

7) Lightly oil a baking sheet. 

8) Combine in a wide shallow bowl:
2/3 cup grated Parmesan or aged Monterey Jack Pecorino Romano
½ cup dry bread crumbs
½ cup cornmeal
3 tablespoons minced parsley
1 teaspoon chili powder or cayenne pepper
1 teaspoon salt
½ teaspoon black pepper

9) Whisk together in a shallow bowl:
2 eggs
2 tablespoons butter, melted

10) Remove chicken from the marinade and shake off the excess. 

11) Dip the chicken in the egg mixture, then coat with the cornmeal mixture, patting with your fingers to make the crumbs adhere. 

12) Arrange the chicken skin side up on the baking sheet. (The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator.) 

13) Drizzle over the chicken:
(2 to 3 tablespoons melted butter or olive oil)

14) Bake or “oven-fry” 35 to 40 minutes until the chicken is crisp and golden brown. 

15) Serve hot or cold.

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