Rosemary-Brined, Buttermilk Fried Chicken
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
35
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 small
Onion (thinly sliced)1 tsp
Vegetable Oil4.5 cups
Water (/1 liter)3 cups
All-Purpose (/420 grams)3 tbsps
Ground Black Pepper (freshly)2 tbsps
Paprika2 tbsps
Fine Sea Salt2 tsps
Cayenne Pepper2 tbsps
Baking PowderDirections:
1
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
2
Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so
3
Add the rosemary and cook to heat it, 30 seconds or so
4
Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds
5
Bring the water to a simmer, stirring to dissolve the salt
6
Remove from the heat and allow the brine to cool
7
Refrigerate until chilled
8
Place all the chicken pieces in a large, sturdy plastic bag
9
Set the bag in a large bowl for support
10
Pour the cooled brine and aromatics into the bag
11
Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine
12
Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken
13
Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels
14
The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately
15
Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it
16
Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl
17
Whisk to distribute the ingredients
18
Divide this mixture between two bowls
19
Pour the buttermilk into a third bowl
20
Set a rack on a baking sheet/tray
21
Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack
22
Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack
23
Heat oil in a pan for deep-frying to 350°F/180°C
24
Add as many chicken pieces as you can without crowding the pan
25
Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size
26
Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving
27
In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes
28
Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so
29
Add the rosemary and cook to heat it, 30 seconds or so
30
Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds
31
Bring the water to a simmer, stirring to dissolve the salt
32
Remove from the heat and allow the brine to cool
33
Refrigerate until chilled
34
Place all the chicken pieces in a large, sturdy plastic bag
35
Set the bag in a large bowl for support
36
Pour the cooled brine and aromatics into the bag
37
Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine
38
Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken
39
Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels
40
The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately
41
Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it
42
Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl
43
Whisk to distribute the ingredients
44
Divide this mixture between two bowls
45
Pour the buttermilk into a third bowl
46
Set a rack on a baking sheet/tray
47
Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack
48
Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack
49
Heat oil in a pan for deep-frying to 350°F/180°C
50
Add as many chicken pieces as you can without crowding the pan
51
Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size
52
Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving