Best 3 Rosemary Buttermilk Chicken Recipes

When you are looking for a recipe to satisfy your taste buds, rosemary buttermilk chicken should be at the top of your list. This dish blends the tangy flavor of buttermilk with the fragrant aroma of rosemary, creating a mouthwatering combination that will tantalize your senses. Whether you're hosting a dinner party or simply seeking a delicious meal for your family, rosemary buttermilk chicken is guaranteed to be a hit.

Let's cook with our 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.

ROSEMARY BUTTERMILK CHICKEN

Rosemary Buttermilk Chicken image

A summertime chicken-grilling favorite of my family that I find myself making week after week.

Provided by Blue Buddha

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 4h40m

Yield 6

Number Of Ingredients 6

Ingredients

2 ½ cups buttermilk
15 cloves garlic, minced
1 tablespoon smoked paprika
kosher salt and ground black pepper to taste
8 sprigs fresh rosemary
1 (3 to 3 1/2 pound) whole chicken, quartered

Steps:

Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
Preheat grill for medium heat and lightly oil the grate.
Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 336.1 calories, Carbohydrate 8.2 g, Cholesterol 103.7 mg, Fat 17.2 g, Fiber 0.7 g, Protein 35.6 g, SaturatedFat 5.1 g, Sodium 261.3 mg, Sugar 5.1 g

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:

To ensure the chicken is evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
For a crispy coating, make sure the chicken is well-coated in the buttermilk mixture before dredging it in the flour mixture. You can also double-coat the chicken for an extra crispy crust.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
For a more flavorful dish, use fresh herbs such as rosemary, thyme, and oregano in the buttermilk mixture. You can also add a teaspoon of garlic powder or onion powder for extra flavor.
Serve the chicken with your favorite sides such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Rosemary buttermilk chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The buttermilk marinade helps to tenderize the chicken, while the rosemary adds a flavorful crust. This dish is sure to be a hit with the whole family.