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Main dishes

Oven-Roasted Chicken with Spicy Cornmeal Crust

Oven-Roasted Chicken with Spicy Cornmeal Crust recipe
Recipe and Photo by: Better Homes and Gardens
Fried chicken without actual frying? Definitely. The crispy crust on these chicken thighs comes from cornmeal and Parmesan. Chili powder gives this dish a kick.
time
prep:
30 min
total:
5 hr 45 min
servings
total:
8 servings

What You Need

3
 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
3/4
cup  buttermilk
1/4
cup  olive oil or cooking oil
2
tablespoons  finely chopped shallots
1
 tablespoon finely shredded lemon peel
1/4
cup  lemon juice
1
 tablespoon mild to medium chile powder, such as Ancho or New Mexico
1
 teaspoon dried thyme or rosemary, crushed
2
 eggs, slightly beaten
1/2
cup  freshly grated Parmesan cheese
1/2
cup  cornmeal
1/3
cup  fine dried bread crumbs
2
tablespoons  snipped fresh parsley
2
tablespoons  margarine or butter, melted

Make It

1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.

2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.

3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

Kraft Kitchens Tips

Make Ahead
Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.
K:63154v0:148092     Copyright - © [1994-2013] Meredith Corporation
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