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Ingredientes
- 3/4 c. Buttermilk
- 1 tsp Freshly grated lemon zest
- 1/3 c. Fresh lemon juice
- 1/4 c. Extra virgin olive oil
- 2 x Shallots, chopped
- 1 Tbsp. Fresh thyme leaves
- 2 tsp Salt
- 1 1/2 tsp Cayenne
- 1 x 3-lb. chicken, cut into 8 pcs
- 3/4 c. Yellow cornmeal
- 1/2 c. Fine dry bread crumbs
- 1/4 c. Freshly grated Parmesan
- 2 Tbsp. Chopped fresh parsley leaves
- 1/2 tsp Paprika Egg wash made by beating 2 large Large eggs with 2 Tbsp. cool water and 1 Tbsp. fresh lemon juice
- 3 Tbsp. Unsalted butter, melted
Direcciones
- In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 tsp. of the salt, and 1 tsp. of the cayenne, add in the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hrs or possibly 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 tsp. salt, the paprika, and the remaining 1/2 tsp. 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 mix, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 min. (The chicken may be prepared up to this point 6 hrs 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 min, or possibly till it is crisp and golden brown. Transfer the chicken to paper towels to drain. Serve the chicken hot or possibly at room temperature.
- Serves 4 to 6
