Issue date:  February, 2012
Courtesy of: the National Beer Wholesalers Association
Serves: 4

Ingredients:

• 1 cup beer
• 1 cup buttermilk
• 1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives, and basil, chopped, in all
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 whole chicken, 3-4 pounds, cut into 8 pieces
• 2 cups Italian breadcrumbs

Instructions:

In a large shallow dish, whisk together beer and buttermilk, 1/2 cup of  herbs, salt, and pepper. Add chicken, 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 400∞F. Cover a large baking sheet with parchment paper or spray with cooking spray. In a shallow dish, place breadcrumbs and remaining herbs and mix together.  

Remove chicken from marinade and drain.  Dip each piece into crumbs and coat thoroughly. Place chicken on baking sheet, leaving space between the pieces.  

Bake 45 minutes to 1 hour, or until the chicken is golden brown and cooked through and internal temperature reaches 165∫F. Serve chicken hot, room temperature or cold.