Cornmeal-Crusted Oven-Fried Chicken
| Yield: | 1 Servings |
| Categories: |
| 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 |
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