This is a great way to use any cans of beer that have lingered in your fridge for far too long. Be forewarned: This recipe will not help your quest towards a swimsuit-ready body, so maybe save it for after spring break.
Ingredients:
1 cup beer, any type
1 cup buttermilk
1 cup chopped, fresh herbs (parsley, sage, rosemary and thyme are good choices, and carry Paul Simon's stamp of approval)
1 tsp salt
1?2 tsp black pepper
1 whole chicken, 3-4 pounds
1 1?2 cups dried bread crumbs
Directions:
Go to www.videojug.com/film/how-to-quarter-a-chicken and learn how to quarter a chicken. Then, quarter your chicken. Whisk together the beer, buttermilk, half the herbs, salt and pepper in a shallow dish big enough to hold the chicken pieces in one layer. Put the chicken in the dish, cover with plastic wrap and refrigerate for at least two hours.
Preheat oven to 400 degrees. Mix the breadcrumbs and the rest of the herbs together on a plate or cutting board. Take each piece of chicken out of the marinade, shake it over the sink to get off excess liquid and roll it around in the bread crumbs until it is completely coated. Place the chicken pieces in a greased baking dish or on a cookie sheet. You have to leave space between each piece, so you may need two pans.
Check the chicken after 40 minutes; cut the thickest piece open with a knife and fork, and make sure it is no longer pink in the center. If you have a meat thermometer, it should register 160 degrees when inserted into the chicken. Let chicken cool a little, and serve with the rest of your beer.
