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3
pounds meaty chicken pieces (breasts, thighs, and drumsticks)
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3/4
cup buttermilk
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1/4
cup olive oil or cooking oil
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2
tablespoons finely chopped shallots
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1
tablespoon finely shredded lemon peel
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1/4
cup lemon juice
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1
tablespoon mild to medium chile powder, such as Ancho or New Mexico
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1
teaspoon dried thyme or rosemary, crushed
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2
eggs, slightly beaten
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1/2
cup freshly grated Parmesan cheese
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1/2
cup cornmeal
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1/3
cup fine dried bread crumbs
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2
tablespoons snipped fresh parsely
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2
tablespoons margarine or butter, melted
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.
- Make Ahead Tip Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.
- Servings Per Recipe 8,
- Calories 351,
- Protein (gm) 31,
- Carbohydrate (gm) 12,
- Fat, total (gm) 19,
- Cholesterol (mg) 144,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 632,
- Sodium (mg) 678,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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