Rosemary Brined Buttermilk Fried Chicken Recipes
ROSEMARY BUTTERMILK CHICKEN
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
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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ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN - VERYVERA
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Estimated Reading Time 2 mins
- To make the brine, in a saucepan over medium-high heat, saute the onion and garlic in the oil until translucent, 3 to 4 minutes. Add the 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 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.
- Dredge the chicken in the seasoned 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 seasoned flour and return them to the rack.
- Heat the oil in a large, high-sided pot (filling it no more than one-third full with oil), for deep-frying to 350 degrees Fahrenheit. Add as many chicken pieces as you can without crowding the pan.
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