Oven-Fried Chicken with Cornmeal Crust
Oven-Fried Chicken
with Cornmeal Crust
4 servings
1) Have ready:
3-½ to 4-½ pounds chicken parts
2) Whisk in a large
bowl:
¾ cup buttermilk or 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
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:
⅔ 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
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) Oven-fry 35 to 40 minutes.
15) Serve hot or cold.