Ingredients: One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon of pepper
3 cups breadcrumbs
1 cup corn meal
1/2 cup half and half or 3/4 cup whole milk
One tablespoon, grated, Parmigiano Reggiano cheese
One lemon sliced
(you will not need any additional oil for your baking pan)
24 hours before you plan on baking this dish, prepare your chicken. Clean your chicken removing your skin as well as possible. I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary.
(Approximately 3 cups). Add your salt, pepper, one lemon sliced, olive oil and toss. Place your chicken pieces, rosemary into a ziploc bag. Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken. Zip it closed and mix, massaging the bag of chicken with your hands. Place into your refrigerator overnight. The next day, right before you are planning on cooking your chicken, preheat your oven to 375 bake. Carefully drain your chicken into a colander. You will lose very little liquid. In a large baking dish pour out 3 cups of your favorite bread crumbs along with one cup of corn meal and toss with one tablespoon Parmigiano cheese. Place your chicken pieces into the bread crumb mixture and coat.
Carefully lay your chicken pieces into your baking pan or skillet. Bake for 1 hour and 15 minutes until golden and crispy.
Serve with Oven baked Potatoes: 2 large sprigs of Rosemary, 4 cups of small red potatoes cleaned and cut up
One teaspoon of salt
One teaspoon of pepper
2 cloves of garlic cut up
2 tablespoons of olive oil
One baking dish
Method: Toss the potatoes with olive oil, garlic, salt and pepper in a bowl. Pour out onto a baking sheet or baking dish. Bake for 45-50 minutes at 375 degrees until golden and crispy. Serve with your delicious chicken and dry white wine. Buon Appetito.
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