INGREDIENTS

INSTRUCTIONS

1. In a large bowl, whisk 3/4 cup buttermilk, 1/4 cup strained fresh lemon
juice, 1/4 cup olive oil, 2 tbsp freshly minced shallots, 1 tbsp freshly
minced thyme or rosemary, 2 tsp salt, 2 tsp chili powder, and 1 tsp grated
lemon zest. Pour buttermilk mixture over chicken parts in shallow baking
dish. Cover and refrigerate for 2 to 4 hours.
2. In a wide, shallow bowl, combine 2/3 cup grated parmesan or aged
Monterey Jack cheese, 1/2 cup dry unseasoned bread crumbs, 1/2 cup
cornmeal, 3 tbsp minced fresh parsley, 1 tsp chili powder, 1 tsp salt, 1/2
tsp ground black pepper.
3. In a shallow bowl, whip 2 large eggs and 2 tbsp melted butter.
4. Remove marinated chicken pieces from the bowl. First, dip the pieces
into the egg mixture and then dip the pieces into the cornmeal mixture. Pat
the chicken with your fingers to help the crumbs stick.
5. Arrange the coated chicken on a lightly oiled baking sheet with the skin
side up. Drizzle butter or olive oil over chicken pieces. Bake for 35 to 45
minutes in a preheated 425 degree oven until it is crispy and golden. Serve
immediately or store at room temperature. Yield: 4 servings To order GMA
recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes
$3 / Yearly $14.95
Busted by Barb on 2/20/98
NOTES : An updated classic from the Joy of Cooking
Recipe by: Joy of Cooking
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998

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