Cornmeal-Crusted Oven-Fried Chicken

READY IN: 1hr 20mins
Recipe by teresas

This has a really nice crispy, flavorful originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...

Top Review by Baby Kato

What a lovely chicken recipe TeresaS. We really enjoyed the chicken prepared this way. What great flavors this had. The chicken was perfectly cooked, crisp on the outside and tender and juicy on the inside. Thanks for sharing. Made for Please Review My Recipe Tag Game.

Ingredients Nutrition


  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 onto 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.

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