Oven Fried Chicken with Cornmeal Crust

This is from The Joy of Cooking

3 1/2 to 4 1/2 lbs chicken parts (I used 2 chicken breasts)

Whisk in a large bowl:

2 cups plain yogurt or buttermilk

2 garlic gloves, finely minced

curry powder or ground cinnamon, ginger, or cardamom (I used cinnamon)

1/2 c lemon juice

2 Tbsp finely minced shallots (I think this is green onions)

1 tsp dried rosemary or thyme

2 tsp salt

2 tsp chili powder

Add the chicken and turn to coat. Cover and refrigerate for 2 to 4 hours.

Preheat oven to 425. Lightly grease a baking sheet.

Combine in a wide shallow bowl:

1/2 c Parmesan cheese

1/2 c dried bread crumbs

1/2 c cornmeal

3 Tbsp minced parsley

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

Whisk together in a shallow bowl:

2 eggs

2 Tbsp butter (melted)

Remove chicken from marinade and shake off excess. Dip the chicken in the egg mixture, then coat with cornmeal mixture. Arrange the chicken on the baking sheet. Bake in the oven for 35-40 minutes.

We liked this, well of course Ian did, it's chicken. Next time I will halve the recipe (I had a lot of the crumb mixture left over and there was a lot of marinade).