Cornmeal-crusted Oven-fried Chicken

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 cup buttermilk
• 1 teaspoon lemon zest, freshly grated
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 2 shallots, minced
• 1 tablespoon fresh thyme leave
• 2 teaspoons salt (divided)
• 1 1/2 teaspoons cayenne pepper (divided)
• 3 lbs chicken, cut into 8 pieces
• 3/4 cup yellow cornmeal
• 1/3 cup dry breadcrumbs
• 1/4 cup parmesan cheese, freshly grated
• 2 tablespoons fresh parsley leaves, minced
• 1/2 teaspoon paprika
• 2 large eggs
• 2 tablespoons cold water
• 1 tablespoon lemon juice
• 3 tablespoons unsalted butter, melted

Recipe

• 1 in a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (i put everything in a large zip lock bag.).
• 2 preheat the oven to 425°f.
• 3 in a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
• 4 in another large bowl combine the cornmeal, bread crumbs, parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (i put everything in a large zip lock bag, and coat the pieces two at a time.).
• 5 remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
• 6 arrange the chicken in a one layer a rack and let it dry for 30 minutes.
• 7 (the chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
• 8 arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.