rosemary-brined buttermilk fried chicken

How To Make rosemary-brined buttermilk fried chicken

• 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.
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