Saturday, July 24, 2010

buttermilk chicken with scallion cornbread muffins... 55 minutes, plus marinating

the goods:

2 cups buttermilk
1 whole chicken, cut into 10 pieces and skin removed
5 slices white bread
2 tablespoons extra-virgin olive oil

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons buttermilk
2 tablespoons vegetable oil
1 large egg, whisked
1/4 cup chopped scallions

In a bowl, mix buttermilk, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).

Preheat oven to 450 degrees. In a food processor, pulse bread until fine crumbs form, 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with oil.

Set a wire rack on a baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack and season with salt and pepper. Bake until chicken is cooked through and golden brown, 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning).

Meanwhile, lightly grease 6 cups of a standard-sized muffin pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center.

Stir in buttermilk, oil, egg, and scallions.

Fill muffin cups two-thirds full.

Bake (alongside chicken) until toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

Serve chicken with cornbread muffins.

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