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Oven-Fried Chicken With A Cornmeal Crust

DIRECTIONS

Rinse and pat dry the chicken.
Whisk together in a bowl large enough to hold the chicken the buttermilk, lemon juice, olive oil, shallots, thyme, salt, chili powder and lemon zest.
Add the chicken to the yogurt mixture and turn to coat. Cover and refrigerate for 2 to 4 hours.
Position a rack in the upper third of the oven. Preheat the oven to 425°F. Lightly oil a baking sheet.
Combine in a wide, shallow bowl the bread crumbs, chhese, cornmeal, parsleuy, chili powder, salt and pepper.
Remove the chicken from the marinade and shake off the excess. Whisk together in a shallow bowl the eggs and melted butter.
Dip the chicken pieces in the egg mixture, then coat with the cornmeal mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken melted butter or olive oil.
Bake until the chicken is crisp and golden, 35 to 40 minutes. Serve immediately or at room temperature.