Rosemary-Brined, Buttermilk Fried Chicken

Name: Rosemary-Brined, Buttermilk Fried Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 2 Tbsps baking powder; 3 Tbsps freshly ground black pepper; 473 milliliters 480 milliliters buttermilk; 2 teaspoons cayenne pepper; 8 chicken legs, drumsticks and thighs separated; 8 chicken wings, wing tips removed; 4 garlic cloves, smashed with the flat side of a knife; 6 servings Kosher salt; 1 lemon, quartered; 6 servings Oil for deep-frying; 1 small onion, thinly sliced; 2 Tbsps paprika; 710 milliliters 420 grams all-purpose/plain flour; 2 Tbsps fine sea salt; 1 teaspoon vegetable oil; 1 liters 1 liter water

Rosemary-Brined, Buttermilk Fried Chicken might be just the main course you are searching for. One serving contains 952 calories, 50g of protein, and 56g of fat. This recipe serves 6. It is a rather inexpensive recipe for fans of Southern food. From preparation to the plate, this recipe takes about 45 minutes. A mixture of lemon, garlic cloves, oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the baking powder you could follow this main course with the Simple Raspberry Lemon Cake as a dessert.

Instructions

In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so.

Ingredients you will need

Garlic

Onion

Salt

Add the rosemary and cook to heat it, 30 seconds or so.

Ingredients you will need

Rosemary

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.

Ingredients you will need

Juice

Lemon

Seeds

Water

Salt

Remove from the heat and allow the brine to cool. Refrigerate until chilled.

Ingredients you will need

Brine

Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support.

Ingredients you will need

Chicken Pieces

Equipment you will use

Ziploc Bags

Bowl

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.

Ingredients you will need

Whole Chicken

Brine

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.

Ingredients you will need

Whole Chicken

Brine

Water

Equipment you will use

Paper Towels

Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl.

Ingredients you will need

Baking Powder

Black Pepper

Sea Salt

Ground Cayenne Pepper

Paprika

All Purpose Flour

Equipment you will use

Bowl

Whisk to distribute the ingredients. Divide this mixture between two bowls.

Equipment you will use

Bowl

Whisk

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.

Ingredients you will need

Buttermilk

Whole Chicken

All Purpose Flour

Dip

Equipment you will use

Baking Sheet

Bowl

Heat oil in a pan for deep-frying to 350°F/180°C.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Frying Pan

Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

2Tbsps

baking powder 3Tbsps

freshly ground black pepper 473milliliters

480 milliliters buttermilk 2teaspoons

cayenne pepper 8

chicken legs, drumsticks and thighs separated 8

chicken wings, wing tips removed 4

garlic cloves, smashed with the flat side of a knife 6servings

Kosher salt 1

lemon, quartered 6servings

Oil for deep-frying 1small

onion, thinly sliced 2Tbsps

paprika 710milliliters

420 grams all-purpose/plain flour 2Tbsps

fine sea salt 1teaspoon

vegetable oil 1liters

1 liter water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schlossgut Diel Nahe Riesling Kabinett. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 23 dollars per bottle.