Title: Oven Roasted Chicken with a Cornmeal Crust
Categories: Ckright2
Yield: 4 servings

3/4 c Buttermilk
1/4 c Fresh lemon juice
1 tb Grated lemon zest
1/4 c Olive oil
2 tb Finely minced shallots
1 tb Chopped fresh thyme or
-rosemary leaves
(or 1/2 teaspoon dried thyme
-or rosemary)
1 tb Kosher salt
1 tb Pure New Mexico or
-California chile powder
3 lb Chicken; cut 8 serving
-pieces
1/2 c Yellow corn meal
1/2 c Dry bread crumbs; (Panko
-preferred)
2/3 c Freshly grated Parmesan or
-dry jack cheese
3 tb Minced fresh parsley or
-basil
2 Eggs; beaten with
2 tb Water
2 tb 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 Ash From the TV FOOD NETWORK - (Show
# CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.