Ingredients:
1 cup lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 -4 lb) roasting chickens, quartered
2 cups dried breadcrumbs
Directions:
In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
Serve chicken hot, room temperature or cold.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.