Rosemary Brined Oven Fried Chicken Recipes

ROSEMARY BRINED OVEN FRIED CHICKEN

Steps:

• Heat 1 quart of water, 1/2 cup kosher salt, brown sugar, 1 tablespoon rosemary and 1 teaspoon garlic powder until salt and sugar dissolve. Pour in remaining quart of water. Allow to cool to room temperature.
• Put chicken drumsticks and thighs in a gallon size plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.
• When ready to make the chicken, preheat the oven to 375 degrees. Pour canola oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.
• Place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, plain bread crumbs, remaining teaspoon rosemary, garlic powder and salt together on a plate.
• Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until golden brown and cooked through. Transfer to a serving platter and serve hot.

ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN

Steps:

• 1. For the brine. In a saucepan add oil and saute the onion and garlic for about 3 minutes. Add the salt and rosemary and cook 30 seconds. Add the water and lemon squeezing the lemon. Once warmed and salt is dissolved remove from heat and let cool completely. Place the chicken in a large pot or bowl. Pour the cooled brine over the chicken pieces. Make sure the chicken is submerged adding more water if needed or place a plate on top of the chicken pieces. Place in fridge and let sit for 12 to 24 hours.
• 2. Remove the chicken from the brine and rinse with water then pat it dry. Set the chicken on a tray and refrigerate uncovered for at least 8 hours to dry.
• 3. Mix all the dry ingredients together and place in two separate shallow dishes. Pour the buttermilk in a third shallow dish. Heat oil to 350 degrees.
• 4. Dredge each piece of chicken in flour mixture then buttermilk then back in flour and place on a wire rack. Deep fry the chicken in batches so you don't crowd them about 10 to 12 minutes. Allow to sit another 5 minutes on a clean rack.

BRINED OVEN FRIED CHICKEN

Steps:

• In the morning, combine 2 tablespoons of salt with 1 cup of water in a large bowl and stir to dissolve salt.
• Add chicken to bowl and cover with water.
• Place ice cubes over all and refrigerate until ready to use.
• Preheat oven to 400°.
• Remove chicken from brine and pat dry completely.
• Place oil in roasting pan large enough to add chicken in one layer.
• Combine flour and seasonings in a plastic bag and add chicken pieces two at a time and shake until coated.
• As you take them out of the bag, shake them to remove excess flour.
• Lay chicken pieces in roasting pan, skin side down and oven fry until brown and crisp, about 40 minutes to an hour, turning once.
• Using a spatula, remove chicken pieces from pan onto paper towels to drain.

OVEN FRIED GARLIC ROSEMARY CHICKEN

Steps:

• Wash chicken and dry.
• Combine flour, rosemary, garlic powder, black pepper and salt.
• Turn into a large bag.
• Place all the chicken at once into the bag with the flour mix.
• Shake until all pieces are coated well.
• Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
• Arrange chicken in the hot fat in the pan, skin side down.
• Bake 30 minutes or until the underside is golden brown.
• Turn chicken and bake another 30- 40 minutes until done.