Cornmeal Crusted Oven Fried Chicken

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This has a really nice crispy, flavorful crust...it originated from gourmet magazine...enjoy! Cooking time does not include marinating time...

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Steps

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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.

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Preheat the oven to 425f.

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In a separate bowl , make the egg wash by mixing together the eggs , water and 1 tbl lemon juice.

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In another large bowl combine the cornmeal , bread crumbs , parmesan , parsley , remaining 1 tsp salt , paprika and the remaining 1 / 2 tsp cayenne pepper.

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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.

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Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.

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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 o.

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Ingredients

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buttermilk, lemon zest, fresh lemon juice, olive oil, shallots, fresh thyme leave, salt, cayenne pepper, chicken, yellow cornmeal, dry breadcrumbs, parmesan cheese, fresh parsley leaves, paprika, eggs, cold water, lemon juice, unsalted butter