2 small chickens
3 cups buttermilk
1 teaspoon cinnamon
1 tablespoon salt
4 teaspoon garlic
1 tablespoon crushed peppercorns
2 tablespoons sea salt
2 tablespoons paprika
1 tablespoon ginger
Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.
Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.
Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off. Place chicken in roasting pan and add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.
Roast for 30 minutes at 350 degrees F.
Fried until golden.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.