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1.
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Finely grate 1 teaspoon of zest from the lemon; set aside.
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Squeeze the juice of the lemon into a medium bowl.
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Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved.
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Add the sprigs of rosemary and garlic.
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Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well.
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Cover, and marinate in the refrigerator for 2 hours.
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2.
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Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer.
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Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour.
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Cool completely.
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Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
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3.
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Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper.
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Line a baking sheet with aluminum foil and top with a wire rack.
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Coat the rack well with nonstick cooking spray.
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4.
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Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off.
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Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet.
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Repeat with the remaining chicken and crumbs.
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Mist the chicken with nonstick cooking spray.
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5.
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Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes.
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Serve warm or at room temperature.
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Nutritional analysis of 1/2 of total recipe for breading mixture
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Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
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Nutritional analysis per serving of chicken
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Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
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29
Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg
