ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
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
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.
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Untshidze Matamela
[email protected]This chicken was so good! I followed the recipe exactly and it turned out perfect. The chicken was crispy on the outside and juicy on the inside. The rosemary brine added a really nice flavor. I would definitely make this again.
Krz Tol
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was crispy and juicy, and the rosemary brine added a nice flavor. I would definitely make this again.
Mustafa Yassin
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the rosemary brine added a delicious touch. I would definitely make this again.
James Barry
[email protected]I tried this recipe last night and it was amazing! The chicken was so crispy and flavorful. I loved the rosemary brine. It added a really nice touch. I'll definitely be making this again.
Kisame Godfrey
[email protected]This chicken was so good! I followed the recipe exactly and it turned out perfect. The chicken was crispy on the outside and juicy on the inside. The rosemary brine added a really nice flavor. I would definitely make this again.
Kimberly Anthony
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was crispy and juicy, and the rosemary brine added a nice flavor. I would definitely make this again.
Nomatter Chipfakanya
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the rosemary brine added a delicious touch. I would definitely make this again.
Shobi Khan Tanoli
[email protected]I tried this recipe last night and it was amazing! The chicken was so crispy and flavorful. I loved the rosemary brine. It added a really nice touch. I'll definitely be making this again.
Ebenezer Yawson
[email protected]This chicken was so good! I followed the recipe exactly and it turned out perfect. The chicken was crispy on the outside and juicy on the inside. The rosemary brine added a really nice flavor. I would definitely make this again.
Hef Row
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was crispy and juicy, and the rosemary brine added a nice flavor. I would definitely make this again.
Julieanna Tong
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the rosemary brine added a delicious touch. I would definitely make this again.
Riyad Hossan534
[email protected]I tried this recipe last night and it was delicious! The chicken was so crispy and flavorful. I loved the rosemary brine. It added a really nice touch. I'll definitely be making this again.
gretchen logan
[email protected]This chicken was amazing! I followed the recipe exactly and it turned out perfect. The chicken was crispy on the outside and juicy on the inside. The rosemary brine added a really nice flavor. I would definitely make this again.
Azeem khatak
[email protected]I'm not usually a fan of fried chicken, but this recipe changed my mind. The buttermilk brine made the chicken so tender and flavorful, and the rosemary added a nice touch. I'll definitely be making this again.
Mohmmed Khaliq
[email protected]This recipe was a hit with my family! The chicken was crispy and juicy, and the rosemary brine added a delicious flavor. I'll definitely be making this again.