Oven-Roasted Chicken with Spicy Cornmeal Crust
pounds meaty chicken pieces (breasts, thighs, and drumsticks)
cup olive oil or cooking oil
tablespoons finely chopped shallots
tablespoon finely shredded lemon peel
cup lemon juice
tablespoon mild to medium chile powder, such as Ancho or New Mexico
teaspoon dried thyme or rosemary, crushed
eggs, slightly beaten
cup freshly grated Parmesan cheese
cup fine dried bread crumbs
tablespoons snipped fresh parsely
tablespoons margarine or butter, melted
- 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.
- 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.
- 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