Buttermilk Chicken

Ingredients

• 1 chicken (about 1.2 kg)
• 2 cloves garlic
• 500 ml Buttermilk
• 2 tbsp lemon juice
• 1 tbsp peppercorns
• 1 bay leaf
• 2 stale rolls
• Salt
• Pepper

Instructions

1. 1.

   Wash the chicken, pat dry and cut into eight pieces. Peel the garlic cloves and press them into the buttermilk. Add the lemon juice, peppercorns and bay leaf, then place the chicken pieces in the marinate. Refrigerate for 1–2 days.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat and line a baking sheet with parchment paper.

3. 3.

   Grind the stale rolls into coarse crumbs. Remove the chicken from the marinade, let it drain slightly, season with salt and pepper. Coat each piece in the crumbs and place on the baking sheet. Bake for about 20 minutes until the crumb crust is golden brown.

4. 4.

   Serve with mashed potatoes and green beans.