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 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs
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 and up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400ºF. 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 F.
Serve chicken hot, room temperature or cold.
Nutritional Information, Per Serving:
579 calories; 21.7 g fat; 5.9 g saturated fat; 41.3 g carbohydrate
*This information provided by National Beer Wholesalers Association, www.nbwa.org.