This technique gives a crisp, crunchy crust with a minimum of fat. You could also remove the skin before coating and baking, which also reduces fat substantially; the marinated chicken baked without the coating is also very tasty and quick to prepare. Either way, this chicken is superb hot or at room temperature.
Serves 4
¾ cup buttermilk ¼ cup fresh lemon juice 1 tablespoon grated lemon zest ¼ cup olive oil 2 tablespoons finely minced shallots 1 tablespoon chopped fresh thyme or rosemary leaves (or ½ teaspoon dried) 1 tablespoon kosher salt 1 tablespoon pure New Mexico or California chile powder 1 3-pound chicken, cut into 8 serving pieces ½ cup yellow cornmeal ½ cup Panko or other dry breadcrumbs 2/3 cup freshly grated Parmesan or dry Jack cheese 3 tablespoons minced fresh parsley or basil 2 eggs beaten with 2 tablespoons water 2 tablespoons unsalted melted butter
In a medium bowl, whisk together the buttermilk, lemon juice, 1 teaspoon of the lemon zest, the olive oil, shallots, thyme, 2 teaspoons of the salt, and 2 teaspoons of the chile powder. Add the chicken, turning the pieces to coat them. Marinate, refrigerated, for 4 hours.
In a separate bowl combine the cornmeal, breadcrumbs, Parmesan, parsley, and the remaining lemon zest, salt, and chile powder. Remove the chicken from the marinade and drain briefly. Coat the pieces in thee egg mixture and dredge in the cornmeal mixture, patting to coat. The chicken can be prepared up to this point 3 hours in advance and kept uncovered in the refrigerator.
Preheat the oven to 425 degrees. On a lightly oiled baking pan, arrange the chicken skin side up. Drizzle with the butter. Bake for 35 minutes until crisp and golden. Remove to paper towels and drain. Serve warm or at room temperature.
