Name: Cornmeal-Crusted Oven-Fried Chicken
Ingredients: 3/4 c Buttermilk; 1 ts Freshly grated lemon zest; 1/3 c Fresh lemon juice; 1/4 c Olive oil; 2 Shallots; minced; 1 tb Fresh thyme leaves; 2 ts Salt; 1 1/2 ts Cayenne; 1 3-pound chicken; cut into 8 pieces; 3/4 c Yellow cornmeal; 1/2 c Fine dry bread crumbs; 1/4 c Freshly grated Parmesan; 2 tb Minced fresh parsley leaves; 1/2 ts Paprika; Egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice; 3 tb Unsalted butter; melted

Mary’s bottle contained perfumed oil- pure nard imported from India’s Himalayan Mountains. It was of highest quality and therefore very expensive. She had probably kept it as a family treasure, her most precious possession. Its value approximately the annual wages of a common laborer- a lifetime’s savings! But when it came to Jesus, Mary never even counted the cost. Her love was as pure as her precious ointment. Love like this gives everything and only regrets it has not more to give.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs			1	Servings

INGREDIENTS

3/4	c	Buttermilk
1	ts	Freshly grated lemon zest
1/3	c	Fresh lemon juice
1/4	c	Olive oil
2		Shallots; minced
1	tb	Fresh thyme leaves
2	ts	Salt
1 1/2	ts	Cayenne
1		3-pound chicken; cut into 8 pieces
3/4	c	Yellow cornmeal
1/2	c	Fine dry bread crumbs
1/4	c	Freshly grated Parmesan
2	tb	Minced fresh parsley leaves
1/2	ts	Paprika
		Egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3	tb	Unsalted butter; melted

INSTRUCTIONS

Recipe By : Gourmet Magazine
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.
Preheat the oven to 425 deg. F. 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. 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. Arrange the chicken in one layer on a rack and let it dry
for 30 minutes. (The chicken may be prepared up to this point 6 hours in
advance and kept covered loosely and chilled.) 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. Transfer the chicken to paper towels to
drain. Serve the chicken warm or at room temperature.
Serves 4 to 6
Posted to MC-Recipe Digest V1 #828 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 06, 1997

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