Prep Time

　　10 minutes plus marinating Baking 45 minutes

　　For easy eating on a picnic, chicken thighs and drumsticks are great because they can be firmly grasped without the use of utensils. This moist and flavorful recipe is delicious either warm or cold.

　　Be sure to start the chicken marinating at least 30 minutes ahead.

　　

Ingredients

Makes 8 servings

　　2 cups well-shaken buttermilk

　　4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled

　　8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on

　　Cooking oil spray

　　1 1/2 cups plain dried bread crumbs

　　1 teaspoon dried oregano

　　1 teaspoon dried basil

　　1 teaspoon dried marjoram

　　1 1/2 teaspoons kosher salt

　　1/2 teaspoon black pepper

　　

Step 1

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.

　　

Step 2

Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.

　　

Step 3

Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.

　　

Step 4

Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.

　　

Transportation tips:

Step 5

If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.