Oven-Fried Chicken
This crispy lemon marjoram chicken is a delightful combination of tangy flavors and crunchy textures. The juicy chicken is marinated in a zesty blend of buttermilk, lemon, and fresh marjoram before being coated in a mixture of cornmeal, breadcrumbs, and Parmesan cheese. Roasted to perfection, the chicken emerges from the oven crispy, golden brown, and full of savory goodness. Serve this dish for a simple yet satisfying meal that's sure to impress your family and guests alike.
— Constant Cookbook
Ingredients
- 1 lemon
- 3/4 cup buttermilk
- 3 Tbs. chopped fresh marjoram
- 3/4 tsp. salt
- 3/4 tsp. freshly ground pepper
- 1 chicken, about 3 lb., cut into 10 serving pieces
- 2/3 cup cornmeal
- 1/3 cup fine dried bread crumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 4 Tbs. (1/2 stick) unsalted butter, melted
Instructions
- <b>Soak the chicken</b>
- Preheat an oven to 425&#176;F.
- Grate 1 tsp. zest and squeeze 2 Tbs. juice from the lemon.
- In a shallow glass or ceramic dish, stir together the buttermilk, lemon juice, 1 Tbs. of the marjoram and 1/4 tsp. <i>each</i> of the salt and pepper. Add the chicken pieces, turn to coat and let stand for 10 minutes.
- <b>Coat the chicken</b>
- In a shallow bowl, stir together the cornmeal, bread crumbs, cheese, lemon zest, the remaining 2 Tbs. marjoram, and the remaining 1/2 tsp. <i>each</i> salt and pepper. Remove the chicken, 1 piece at a time, from the buttermilk and dip into the cornmeal mixture, turning to coat evenly. Arrange the pieces, skin side up and in a single layer, in a shallow roasting pan. Drizzle with the butter.
- <b>Cook the chicken</b>
- Transfer the pan to the oven and roast until the chicken is crisp, browned and opaque throughout, 35 to 45 minutes. Transfer the chicken to a platter and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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