Oven-Roasted Chicken with Spicy Cornmeal Crust
This oven-roasted buttermilk marinated chicken recipe, coated in chile-cornmeal crust, rivals old-fashioned pan-fried chicken. The chicken pieces need 4 hours to marinate before breading and baking.
Prep Time:
30 mins
Total Time:
5 hrs 45 mins
Servings:
8 servings
Ingredients
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3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
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3/4 cup buttermilk
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1/4 cup olive oil or cooking oil
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2 tablespoons finely chopped shallots
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1 tablespoon finely shredded lemon peel
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1/4 cup lemon juice
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1 tablespoon mild to medium chile powder, such as Ancho or New Mexico
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1 teaspoon dried thyme or rosemary, crushed
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2 eggs, slightly beaten
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1/2 cup freshly grated Parmesan cheese
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1/2 cup cornmeal
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1/3 cup fine dried bread crumbs
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2 tablespoons snipped fresh parsely
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2 tablespoons margarine or butter, melted
Directions
1.
Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
2.
Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
3.
Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.
Make-Ahead Tip
Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.
Nutrition information
Calories 351, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 144 mg, Sodium 678 mg, Carbohydrate 12 g, Fiber 1 g, Protein 31 g. Daily Values: Calcium 10%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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