Best 2 Rosemary Brined Buttermilk Fried Chicken Recipes

In the culinary world, fried chicken reigns supreme as a dish that tantalizes taste buds and brings joy to mealtimes. Whether served as a comforting comfort food or a centerpiece at a festive gathering, the perfect fried chicken recipe elevates the ordinary to the extraordinary. Among the many variations, rosemary-brined buttermilk fried chicken stands out with its exquisite flavor and tender, juicy texture. This recipe transforms ordinary chicken into a culinary masterpiece, combining the aromatic essence of rosemary, the tangy zip of buttermilk, and the crispy, golden-brown exterior that is the hallmark of fried chicken perfection.

Here are our top 2 tried and tested recipes!

ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN

Rosemary-Brined, Buttermilk Fried Chicken image

Provided by Michael Ruhlman

Categories Chicken Herb Poultry Fry Picnic Kid-Friendly Rosemary Family Reunion Buttermilk Small Plates

Yield Serves 6 to 8

Number Of Ingredients 18

Ingredients

Brine
1 small onion, thinly sliced
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
Kosher salt
5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long
4 1/2 cups/1 liter water
1 lemon, quartered
8 chicken legs, drumsticks and thighs separated
8 chicken wings, wing tips removed
3 cups/420 grams all-purpose/plain flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups/480 milliliters buttermilk
Oil for deep-frying

Steps:

Make the brine:
In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.
Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.
Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.
Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.

MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN

Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken image

Number Of Ingredients 1

Ingredients

2 bag chick

Steps:

see food 52

Tips:

Use fresh rosemary for the brine and the fried chicken coating. Fresh rosemary has a more intense flavor than dried rosemary, and it will give your chicken a delicious, herbaceous flavor.
Make sure the chicken is completely dry before you fry it. If the chicken is wet, the coating will not adhere properly and the chicken will not be as crispy.
Use a heavy-bottomed pot or Dutch oven for frying the chicken. This will help to maintain a consistent temperature and prevent the chicken from burning.
Fry the chicken in small batches so that it does not overcrowd the pot. Overcrowding the pot will cause the chicken to steam instead of fry, and it will not be as crispy.
Use a meat thermometer to make sure the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the pot.

Conclusion:

Rosemary-brined buttermilk-fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The rosemary brine infuses the chicken with a delicious flavor, and the buttermilk helps to make the chicken tender and juicy. The crispy coating is the perfect finishing touch to this delicious dish. With a little planning and preparation, you can make rosemary-brined buttermilk-fried chicken at home that is just as good as anything you would find in a restaurant. So next time you are looking for a delicious and easy-to-make fried chicken recipe, give this one a try. You won't be disappointed!