Cornmeal-Crusted Oven-Fried Chicken
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.).
- Preheat the oven to 425°F.
- In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
- 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.).
- 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.
- Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
- (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
- 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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