Rosemary Fried Chicken Recipes

ROSEMARY-SCENTED, EXTRA-CRISPY FRIED CHICKEN

Steps:

• Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.
• Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
• Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
• Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
• Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
• Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
• Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
• Serve the chicken with lemon wedges.

CRISPY ROSEMARY CHICKEN AND FRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN

Steps:

• Start by stirring together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined.
• Place your chicken pieces into a large baking dish and pour over the oil and lemon marinade. Turn the chicken pieces at least once to coat each piece with the marinade. Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time), turning the pieces once every 15 minutes if you can or as frequently as possible.
• Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade.
• Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the touch and tests 165 F on an instant-read thermometer.
• Serve hot as an entrée or allow the chicken to go cold, then refrigerate and serve later sliced in a salad or on a sandwich. Garnish with additional fresh rosemary, if desired.

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

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.