Rosemary-Brined, Buttermilk Fried Chicken
- 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
- Produce
- Branches rosemary (5)
- Lemon (1)
- Onion, small (1)
- Meat
- Chicken legs (8)
- Chicken wings (8)
- Cooking & Baking
- All-purpose/plain flour (3 cups)
- Baking powder (2 tablespoons)
- Black pepper, freshly ground (3 tablespoons)
- Cayenne pepper (2 teaspoons)
- Garlic cloves (4)
- Kosher salt (1)
- Oil (1)
- Paprika (2 tablespoons)
- Sea salt, fine (2 tablespoons)
- Vegetable oil (1 teaspoon)
- Drinks
- Water (4 1/2 cups)
- Dairy
- Buttermilk (2 cups)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 16, 2011 (1 year ago).
29 people saved this recipe.
