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Oven-Roasted Chicken with Spicy Cornmeal Crust

This oven-roasted buttermilk marinated chicken recipe, coated in chile-cornmeal crust, rivals old-fashioned pan-fried chicken. The chicken pieces need 4 hours to marinate before breading and baking.

3.5 by 3 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Marinate: 4 hrs
  • Roast: 1 hr 15 mins 375°F

Oven-Roasted Chicken with Spicy Cornmeal Crust



  1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
  2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
  3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

From the Test Kitchen

Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.

Nutrition Facts (Oven-Roasted Chicken with Spicy Cornmeal Crust)

    Per serving:
  • 351 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 144 mg chol.,
  • 678 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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