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Oven Fried Chicken with a Cornmeal smoked Gouda Crust

(1 Votes)


  • 6 chicken legs, skinless
  • 3/4 cup whole milk
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon rosemary, crushed
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 2 teaspoons red pepper flakes
  • 1 teaspoon grated lemon rind
  • 2/3 cup smoked Gouda cheese, grated
  • 1/2 cup dry bread crumbs
  • 1/2 cup cornmeal
  • 1 tablespoon parsley flakes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons melted margarine

In a bowl large enough to hold the chicken pieces, whisk together milk, olive oil, lemon juice, garlic, rosemary, poultry seasoning, salt, red pepper flakes, and grated lemon rind. Add the chicken to this mixture and turn to coat. Cover and refrigerate 2-4 hours, rearranging occassionally. Preheat oven to 425. On a plate, combine the cheese, breadcrumbs, cornmeal, parsley, red peper, salt and black pepper. Whisk the eggs together with the margarine in a wide shallow bowl. Remove the chicken from the marinade and shake off the excess. Dip the chicken pieces in the egg mixture, then coat with the cornmeal mixture, patting with your fingers to make the crumbs adhere. Arrange the chicken on a lightly oiled baking sheet and bake for 35 minutes until golden in color.

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