Makes 10-12 pieces of chicken.
Adapted from Modern Potluck: Beautiful Food to Share
Remove the chicken from the brine and let the pieces stand at room temperature for about 30 minutes.
Preheat the oven to 450 degree F. Prepare a baking sheet by lining it with heavy duty foil and setting an oven-safe cooling rack into it. Thoroughly coat the rack with non-stick cooking spray.
Set up a dredging station with three shallow bowls. From left to right, fill the first with the chicken. In the second, whisk together the soy milk and the lemon juice, letting it curdle for a few minutes. In the third bowl, whisk together the remaining dry ingredients for the cornmeal crust.
One at a time, dip each piece of chicken in the soy milk mixture and then into the cornmeal mixture, being sure to thoroughly coat the chicken. Shake off the excess, and repeat, re-dipping the coated chicken in the soy milk mixture again, and then dredging it in the cornmeal mixture a second time. This will make a double-crust that will stay better adhered to the chicken pieces. Place each finished piece of chicken onto the rack set in the baking sheet, giving them a little room between.
Bake the chicken for about 30 minutes, rotating the pan half way through. Flip each piece, and bake an additional 5-10 minutes more until the cornmeal crust is browned and the internal temperature reads 165 degrees F. Remove the tray from the oven, and transfer the chicken to a clean rack to cool. Serve hot after a few minutes of resting, or – to make it into traveling picnic chicken – allow the chicken to cool to room temperature (for about 30 minutes) and transfer to the fridge in a single layer to chill. Serve hot, room temperature, or cold.
Dairy Free Substitution: This recipe uses a dairy-free substitute for buttermilk to keep it in line with a Low FODMAP Diet (1 cup soy milk + 1 tablespoon lemon juice). You can use regular buttermilk if you prefer!