- 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
Preheat an oven to 425°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. each of the salt and pepper. Add the chicken pieces, turn to coat and let stand for 10 minutes.
Coat the chicken
In a shallow bowl, stir together the cornmeal, bread crumbs, cheese, lemon zest, the remaining 2 Tbs. marjoram, and the remaining 1/2 tsp. each 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.
Cook the chicken
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, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).