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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Oven-Fried Chicken
Oven frying delivers a crisp, crunchy crust with a minimum of fat. This chicken is terrific served at room temperature as part of a fall picnic or as leftovers for lunch. If serving it cold, you can remove the skin before coating and baking, which also reduced the fat substantially. The marinated chicken baked without the coating is also delicious and quick to prepare. Lemon zest and chili powder add a nice kick.
Oven-Fried Chicken With Cornmeal Crust
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
4 servings
Please read About Cutting Up Poultry, 419, and About Frying Chicken, 429. Have ready:
3 1/2 to 4 1/2 pounds chicken parts
Whisk in a large bowl:
¾ cup buttermilk or whole-milk or low-fat yogurt
(1 teaspoon grated lemon zest)
¼ cup fresh lemon juice
2 tablespoons finely minced shallots
1 tablespoon finely minced fresh thyme or rosemary or 1 teaspoon dried
2 teaspoons salt
2 teaspoons chili powder
Add the chicken and turn to coat. Cover and refrigerate for 2 to 4 hours. Position a rack in the center of the oven. Preheat the oven to 425°F. Lightly oil a baking sheet. Combine in a wide shallow bowl:
2/3 cup grated Parmesan or aged Monterey Jack
½ cup dry bread crumbs
½ cup cornmeal
3 tablespoons minced parsley
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
Whisk together in a shallow bowl:
2 eggs
2 tablespoons butter, melted
Remove chicken from the marinade and shake off the excess. Dip the chicken in the egg mixture, then coat with the cornmeal mixture, patting with your fingers to make the crumbs adhere. Arrange the chicken skin side up on the baking sheet. (The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator.) Drizzle over the chicken:
(2 to 3 tablespoons melted butter or olive oil)
Bake or “oven-fry” 35 to 40 minutes until the chicken is crisp and golden brown. Serve hot or cold.