Oven-Fried Chicken with a Cornmeal Crust

This technique gives a crisp, crunchy crust with a minimum of fat. You could also remove the skin before coating and baking, which would further reduce the fat. The marinated chicken baked without the coating is also very tasty and quick to prepare. The chicken can be served hot or at room temperature. This technique works equally well with chicken parts like breasts or thighs.