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Oven-Roasted Chicken with Spicy Cornmeal Crust

Makes: 8 servings
Prep 30 mins Marinate 4 hrs Roast 375°F1 hr 15 mins
Oven-Roasted Chicken with Spicy Cornmeal Crust
  • 3  pounds  meaty chicken pieces (breasts, thighs, and drumsticks)
  • 3/4  cup  buttermilk
  • 1/4  cup  olive oil or cooking oil
  • 2  tablespoons  finely chopped shallots
  • 1  tablespoon  finely shredded lemon peel
  • 1/4  cup  lemon juice
  • 1  tablespoon  mild to medium chile powder, such as Ancho or New Mexico
  • 1  teaspoon  dried thyme or rosemary, crushed
  • 2  eggs, slightly beaten
  • 1/2  cup  freshly grated Parmesan cheese
  • 1/2  cup  cornmeal
  • 1/3  cup  fine dried bread crumbs
  • 2  tablespoons  snipped fresh parsely
  • 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.

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 351,
  • Fat, total (g) 19,
  • chol. (mg) 144,
  • sat. fat (g) 7,
  • carb. (g) 12,
  • fiber (g) 1,
  • pro. (g) 31,
  • vit. A (IU) 632,
  • sodium (mg) 678,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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