Cornmeal-Crusted Oven-Fried Chicken

1. 1

   In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.

2. 2

   Preheat the oven to 425F.

3. 3

   In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne.

4. 4

   Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.

5. 5

   Arrange the chicken in one layer on a rack and let it dry for 30 minutes.

6. 6

   (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.)

7. 7

   Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden.

8. 8

   Transfer the chicken to paper towels to drain.

9. 9

   Serve the chicken warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.