Oven-Roasted Chicken With Spicy Cornmeal Crust Recipe
Recipe By Better Homes and Gardens
This oven-roasted buttermilk marinated chicken recipe, coated in chile-cornmeal crust, rivals old-fashioned pan-fried chicken. The chicken pieces need 4 hours to marinate before breading and baking.
Ingredients For Oven-Roasted Chicken With Spicy Cornmeal Crust Recipe
3 pound Meaty chicken pieces
0.75 cup Buttermilk
0.25 cup Olive oil or cooking oil
2 tablespoon Finely chopped shallots
1 tablespoon Finely shredded lemon peel
0.25 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
0.5 cup Freshly grated parmesan cheese
0.5 cup Cornmeal
0.33000000000000007 cup Fine dried bread crumbs
2 tablespoon Snipped fresh parsely
2 tablespoon Margarine or butter, melted
Nutrition value
599
calories per serving
37 g Fat45 g Protein21 g Carbs< 1 g FiberOther
Current Totals
37 g Fat
45 g Protein
21 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
21 g
Protein
45 g
Fiber
1 g
Fats
Fat
37 g
Vitamins & Minerals
Calcium
416 mg
Iron
3 mg
Vitamin A
18 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
39 mcg
Vitamin B12
1 mcg
Vitamin C
6 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
75 mg
Manganese
0 mg
Phosphorus
640 mg
Selenium
47 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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