Cornmeal-Crusted Chicken 

4 SERVINGS

In this recipe, pieces of chicken are dredged in a mixture of seasoned cornmeal, bread crumbs and Parmesan cheese. As the chicken bakes, the cheese melts and the coating forms a crackly crust that seals in the juices of the skinless meat.

2-3/4 pounds bone-in chicken legs and thighs, skin and all visible fat removed 
1 cup buttermilk
1/2 cup yellow cornmeal, preferably medium coarse
1/2 cup fine dry bread crumbs 
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon crumbled dried rosemary
Freshly ground pepper
1 large egg, beaten with 1 tablespoon water
1 tablespoon plus 1 teaspoon unsalted butter, melted

1. In a medium bowl, coat the chicken pieces with the buttermilk. Cover and refrigerate for up to 4 hours. In another bowl, combine the cornmeal with the bread crumbs, Parmesan, salt, rosemary and a pinch of pepper; mix well. 

2. Set a lightly oiled rack on a baking sheet; the rack should stand at least 2 inches off the sheet. (If necessary, suspend a flat rack on 4 balls of foil.) Remove a piece of chicken from the buttermilk and dip it in the egg wash, then coat thoroughly with the cornmeal crumbs. Set the chicken on the rack to dry while you coat the remaining pieces. 

3. Preheat the oven to 425°. Drizzle the butter over the chicken and bake for about 35 minutes, or until golden and crusty. Serve hot.