1 package (about 4 lbs) fresh pick of the chicken
1 cup buttermilk
1 tbsp freshly squeezed lemon juice
2 garlic cloves, crushed
1 1/4 tsp salt, divided
1 tsp coarsely ground black pepper, divided
1/4 tsp ground red pepper
1/2 cup liquid egg substitute
1/2 cup yellow cornmeal
1/2 cup Italian seasoned bread crumbs
2 tbsp margarine (stick form)

Cornmeal Fried Chicken

1. In rectangular baking dish, combine buttermilk, lemon juice, garlic, 1/4 tsp salt, 1/4 tsp each black and red pepper.
2. Remove skin from chicken. Add chicken to buttermilk mixture, turning to coat. Cover and marinate in the refrigerator at least 2 hours or overnight.
3. Into shallow bowl, measure egg substitute. In another baking dish, combine cornmeal, bread crumbs, remaining 1 tsp salt and remaining 3/4 tsp black pepper.
4. Remove chicken from buttermilk mixture, allowing excess to drip off. Dip chicken in egg substitute and dredge in cornmeal mixture. Let chicken stand on a wire rack placed over waxed paper for 15 minutes to allow coating to set.
5. Meanwhile, preheat oven to 425� F. Place chicken on jelly-roll pan; drizzle with melted margarine. Oven-fry the chicken for 20 to 30 minutes until crisp, golden-brown and cooked through.
   Makes 6 servings
   Preparation time: 25 minutes