Ingredients

• 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 3/4 cup buttermilk
• 1/4 cup olive oil or cooking oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon finely shredded lemon peel
• 1/4 cup lemon juice
• 1 tablespoon mild to medium chile powder, such as Ancho or New Mexico
• 1 teaspoon dried thyme or rosemary, crushed
• 2 eggs, slightly beaten
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cornmeal
• 1/3 cup fine dried bread crumbs
• 2 tablespoons snipped fresh parsely
• 2 tablespoons margarine or butter, melted

Directions

1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.

2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, and snipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.

3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

4. Make-Ahead Tip: Coat chicken as directed above. Loosely cover and refrigerate for up to 3 hours.

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