Oven Roasted Chicken With A Cornmeal Crust

Recipe By: John Ash
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Poultry, Chicken, Main Dish

3/4 cup Buttermilk
1/4 cup Fresh lemon juice
1 tablespoon Grated lemon zest
1/4 cup Olive oil
2 tablespoon Finely minced shallots
1 tablespoon Chopped fresh thyme or rosemary leaves
or 1/2 teaspoon dried thyme or rosemary
1 tablespoon Kosher salt
1 tablespoon Pure New Mexico or California chile powder
3 pounds Chicken ; cut 8 serving pieces
1/2 cup Yellow corn meal
1/2 cup Dry bread crumbs ; Panko preferred
2/3 cup Freshly grated Parmesan or dry jack cheese
3 tablespoon Minced fresh parsley or basil
2 Eggs ; beaten with
2 tablespoon Water
2 tablespoon Melted butter

In a medium bowl, whisk together the buttermilk, lemon juice, 1
teaspoon of the lemon zest, olive oil, shallots, thyme, 2 teaspoons of
the salt and 2 teaspoons of the chile powder. Add the chicken turning
pieces to coat. Marinate refrigerated for 4 hours. In a separate
bowl combine the cornmeal, bread crumbs, Parmesan, parsley and the
remaining lemon zest, salt and the remaining chile powder. Remove the
chicken from the marinade and drain briefly. Coat in the egg mixture
and dredge in cornmeal mixture, patting to coat. The chicken can be
prepared up to this point 3 hours in advance and kept uncovered in the
refrigerator. On a lightly oiled baking pan arrange the chicken skin
side up. Drizzle with the butter. Bake in a preheated 425 degree
oven for 35 minutes until crisp and golden. Remove to paper towels
and drain. Serve warm or at room temperature. This recipe yields 4
servings.

Recipe Source:COOKING RIGHT with John AshFrom the TV FOOD NETWORK




http://groups.yahoo.com/group/Recipe_USA_Group/

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