Happy Fourth!

What goes better with the Fourth of July than fried chicken? Well, in our book, Cornmeal Crusted Baked Chicken does. (Whoa, I think the Colonel just rolled over in his grave!) Best part about this recipe, the chicken tastes just as good served cold as it does fresh out of the oven so it makes the perfect picnic food.

Cornmeal Crusted Baked Chicken

2 ¾ lbs bone-in chicken legs and thighs, with all skin and visible fat removed
1 cup buttermilk
½ cup yellow cornmeal (medium coarse)
½ cup fine dry bread crumbs
½ cup grated Parmesan
1 tsp salt
¼ tsp dry rosemary
Fresh ground pepper
1 large egg, beaten
1 tbsp water
1 ½ tbsp unsalted butter

In a medium bowl, coat chicken pieces with buttermilk, cover and refrigerate up to 4 hours before prepping.

In another bowl, combine cornmeal, bread crumbs, Parmesan, salt, rosemary, and a pinch of pepper. Mix well.

Set a lightly oiled rack on a baking sheet or baking pan. Cover sheet or pan with foil for easier clean up.

Mix egg and water together to make a wash. Take a piece of chicken from the buttermilk and dip in egg wash, then coast with cornmeal mixture. Set breaded chicken on the rack to dry while coating the rest.

Drizzle melted butter over chicken and bake for 35-40 minutes at 425° or until the crust is golden and crusty.

Hope everyone has a great eating day and a safe and Happy Fourth!