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Oven "Fried" Chicken
3/4 cup buttermilk
1/4 cup fresh
lemon juice
1/4 cup olive oil
2 tablespoons freshly minced shallots
1
tablespoon freshly minced rosemary
2 teaspoons salt
1 teaspoon grated
lemon zest
3 1/2 pounds chicken parts
2/3 cup grated parmesan or aged
Monterey jack cheese
1/2 cup dry unseasoned breadcrumbs
1/2 cup
cornmeal
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2
teaspoon ground black pepper
2 large eggs
2 tablespoons melted butter
In a large bowl, whisk buttermilk, lemon juice, olive oil, shallots,
rosemary. salt, and lemon zest.
Pour buttermilk mixture over chicken parts
in shallow baking dish.
Cover and refrigerate for 2 to 4 hours.
In a
wide, shallow bowl, combine 2/3 cup grated parmesan or aged Monterey Jack
cheese, breadcrumbs, cornmeal, parsley, salt, and pepper.
In a shallow bowl,
beat eggs and melted butter.
Remove marinated chicken pieces from the bowl.
First, dip the pieces into the egg mixture and then dip the pieces into the
cornmeal mixture.
Pat the chicken with your fingers to help the crumbs stick.
Arrange the coated chicken on a lightly oiled baking sheet with the skin
side up.
Drizzle butter or olive oil over chicken pieces.
Bake for 35 to
45 minutes in a preheated 425 oven until it is crispy and golden.
Serve
immediately or store at room temperature.
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