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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs California Ckright2 4 Servings

INGREDIENTS

3/4 c Buttermilk
1/4 c Fresh lemon juice
1 T Grated lemon zest
1/4 c Olive oil
2 T Finely minced shallots
1 T Chopped fresh thyme or
rosemary leaves
or 1/2 teaspoon dried thyme
or rosemary
1 T Kosher salt
1 T Pure New Mexico or
California chile powder
3 lb Chicken, cut 8 serving
pieces
1/2 c Yellow corn meal
1/2 c Dry bread crumbs, Panko
preferred
2/3 c Freshly grated Parmesan or
dry jack cheese
3 T Minced fresh parsley or
basil
2 Eggs, beaten with
2 T Water
2 T Melted butter

INSTRUCTIONS

In a medium bowl, whisk together the buttermilk, lemon juice, 1
teaspoon of the lemon zest, olive oil, shallots, thyme, 2 teaspoons  of
the salt and 2 teaspoons of the chile powder. Add the chicken  turning
pieces to coat. Marinate refrigerated for 4 hours. In a  separate bowl
combine the cornmeal, bread crumbs, Parmesan, parsley  and the
remaining lemon zest, salt and the remaining chile powder.  Remove the
chicken from the marinade and drain briefly. Coat in the  egg mixture
and dredge in cornmeal mixture, patting to coat. The  chicken can be
prepared up to this point 3 hours in advance and kept  uncovered in the
refrigerator. On a lightly oiled baking pan arrange  the chicken skin
side up. Drizzle with the butter. Bake in a  preheated 425 degree oven
for 35 minutes until crisp and golden.  Remove to paper towels and
drain. Serve warm or at room temperature.  This recipe yields 4
servings.  Recipe Source: COOKING RIGHT with John Ash From the TV FOOD
NETWORK -  (Show # CR-9638 broadcast 08-02-1996) Downloaded from their
Web-Site -  http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  08-09-1996  Recipe by: John
Ash  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 656
Calories From Fat: 354
Total Fat: 40.2g
Cholesterol: 162.2mg
Sodium: 2425.4mg
Potassium: 534.9mg
Carbohydrates: 45.7g
Fiber: 5.6g
Sugar: 16.3g
Protein: 31.3g


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