Rosemary-Lemon Oven-Fried Chicken
- Rosemary-Lemon Marinade
- 1/2 cup whole-milk plain yogurt or buttermilk (Josh used buttermilk)
- 1/4 cup canola oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons roughly chopped fresh rosemary leaves
- 4 garlic cloves, smashed
- 2 teaspoons lemon zest
- 3/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 8 bone-in, skin-on chicken thighs, skin removed
- Crispy Coating
- 1 1/2 cups stone-ground cornmeal
- 3/4 cup crushed cornflakes
- 1/2 cup grated Pecorino cheese
- 1/4 cup canola oil
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 large eggs, beaten thoroughly
- Produce
- Lemon, zest (2 teaspoons)
- Rosemary, fresh leaves (2 tablespoons)
- Breakfast Foods
- Cornflakes (3/4 cup)
- Meat
- Chicken thighs, bone-in skin-on (8)
- Condiments
- Rosemary-lemon marinade (1)
- Cooking & Baking
- Black pepper, finely ground (1/2 teaspoon)
- Canola oil (1/2 cup)
- Cayenne (1 teaspoon)
- Cornmeal, stone-ground (1 1/2 cups)
- Garlic cloves (4)
- Kosher salt (5 1/2 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1/4 cup)
- Dairy
- Pecorino cheese, grated (1/2 cup)
- Whole-milk plain yogurt or buttermilk (1/2 cup)
- Refrigerated
- Eggs, large (3)
- Other
- Crispy Coating
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Recipe Stats
Published October 24, 2012 (4 months ago).
151 people saved this recipe.
