Instructions: In a medium bowl, whisk together the buttermilk, lemon juice, 1 teaspoon of the lemon zest, olive oil, shallots, thyme, 2 teaspoons of the salt and 2 teaspoons of the chile powder. Add the chicken turning pieces to coat. Marinate refrigerated for 4 hours.

In a separate bowl combine the cornmeal, bread crumbs, Parmesan, parsley and the remaining lemon zest, salt and the remaining chile powder. Remove the chicken from the marinade and drain briefly. Coat in the egg mixture and dredge in cornmeal mixture, patting to coat. The chicken can be prepared up to this point 3 hours in advance and kept uncovered in the refrigerator.

On a lightly oiled baking pan arrange the chicken skin side up. Drizzle with the butter. Bake in a preheated 425 degree oven for 35 minutes until crisp and golden. Remove to paper towels and drain. Serve warm or at room temperature.

This recipe yields 4 servings.

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