Michael Ruhlmans Rosemary Brined Buttermilk Fried Chicken Recipes

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MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN



Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken image

Number Of Ingredients 1

2 bag chick

Steps:

  • see food 52

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

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

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  • 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 kosher salt after the onion and garlic have cooked for 30 seconds or so.
  • 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.
  • 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.
  • 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.
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