Rosemary-Brined, Buttermilk Fried Chicken
INGREDIENTS
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1 small onion, thinly sliced
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4 garlic cloves, smashed with the flat side of a knife
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1 teaspoon vegetable oil
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Kosher salt
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5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long
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4 1/2 cups/1 liter water
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1 lemon, quartered
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8 chicken legs, drumsticks and thighs separated
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8 chicken wings, wing tips removed
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3 cups/420 grams all-purpose/plain flour
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3 tablespoons freshly ground black pepper
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2 tablespoons paprika
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2 tablespoons fine sea salt
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2 teaspoons cayenne pepper
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2 tablespoons baking powder
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2 cups/480 milliliters buttermilk
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Oil for deep-frying
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