Ingredients:
- 3 to 4 pounds chicken parts
- .
- Marinade:
- 3/4 cup buttermilk
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons finely minced onion
- 1 teaspoon dried leaf thyme
- 2 teaspoons salt
- 1 tablespoon chili powder
- .
- Crumb Coating Mixture:
- 2/3 cup grated Parmesan cheese
- 1/2 cup fine dry unseasoned breadcrumbs
- 1/2 cup yellow cornmeal
- 1 tablespoon dried parsley flakes
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- .
- Egg Batter Mixture:
- 2 large eggs
- 2 tablespoons melted butter
Preparation:
Wash chicken and pat dry. In a container large enough to hold chicken pieces, whisk together the buttermilk, lemon juice, olive oil, onion, thyme, 2 teaspoons salt, and 1 tablespooon chili powder. Add chicken to marinade mixture; cover and refrigerate for 2 hours. Oil a large baking sheet, such as a jelly roll pan or large roasting pan. Position rack in top third of oven. Preheat oven to 425°. In a pie plate or wide shallow bowl, combine Parmesan cheese, bread crumbs, cornmeal, parsley, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. In another wide shallow bowl, whisk together 2 eggs and 2 tablespoons melted butter. Remove chicken from marinade, shaking off excess, then dip each piece in the egg mixture. Roll chicken pieces in the bread crumb and cornmeal mixture, pressing crumbs in to make them adhere. Place chicken on baking sheet. Bake for 35 to 45 minutes, until chicken is golden brown and crispy. Chicken juices should run clear when pieces are pierced deeply with a fork.Serves 4 to 6.
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