1. In a large bowl, whisk 3/4 cup buttermilk, 1/4 cup strained fresh lemon juice, 1/4 cup olive oil, 2 tbsp freshly minced shallots, 1 tbsp freshly minced thyme or rosemary, 2 tsp salt, 2 tsp chili powder, and 1 tsp grated lemon zest. Pour buttermilk mixture over chicken parts in shallow baking dish. Cover and refrigerate for 2 to 4 hours.

2. In a wide, shallow bowl, combine 2/3 cup grated parmesan or aged Monterey Jack cheese, 1/2 cup dry unseasoned bread crumbs, 1/2 cup cornmeal, 3 tbsp minced fresh parsley, 1 tsp chili powder, 1 tsp salt, 1/2 tsp ground black pepper.

3. In a shallow bowl, whip 2 large eggs and 2 tbsp melted butter.

4. Remove marinated chicken pieces from the bowl. First, dip the pieces into the egg mixture and then dip the pieces into the cornmeal mixture. Pat the chicken with your fingers to help the crumbs stick.

5. Arrange the coated chicken on a lightly oiled baking sheet with the skin side up. Drizzle butter or olive oil over chicken pieces. Bake for 35 to 45 minutes in a preheated 425 degree oven until it is crispy and golden. Serve immediately or store at room temperature. Yield: 4 servings To order Gma recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95