Toña Oven Fried Chicken
1 cup Toña beer
1 cup buttermilk
1 cup herbs (parsley, oregano, marjoram, rosemary, chives, basil), chopped & divided
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 beer,
buttermilk, 1/2 cup herbs, salt and pepper. Add
chicken pieces to dish, turning to coat on all sides. Cover and refrigerate for at least 2 hours and up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400º F. 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 temperature registers 160º F.
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