FRIED CHICKEN
Steps:
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
BUTTERMILK FRIED CHICKEN FINGERS
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours before they are cooked.
Provided by Daniel Humm
Categories Chicken Thyme Buttermilk Paprika
Yield Serves 4
Number Of Ingredients 22
Steps:
- In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
- Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
- In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
- Serve chicken fingers with ranch dressing, if desired.
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Number Of Ingredients 1
Steps:
- see food 52
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Steps:
- BRINE: In a medium saucepan over medium-high heat, sauté onion and garlic in oil until translucent, 3 to 4 min. Add kosher salt after onion and garlic have cooked for 30 seconds or so. Add rosemary and cook to heat it, 30 seconds or so. Add water and lemon, squeezing juice into the water and removing any seeds. Bring water to a simmer, stirring to dissolve salt. Remove from heat and allow brine to cool. Refrigerate until chilled. To speed this process up, chill over an ice bath, stirring. Place chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into bag. Seal the bag so you remove as much air as possible and chicken is submerged in brine. Refrigerate for 8 to 24 hours, agitating bag occasionally to redistribute brine and chicken. Remove chicken from brine, rinse under cold water, pat dry, and set on rack or paper towels. Combine 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 buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge chicken in the flour, shake off excess, and set dusted pieces on the rack. Dip pieces in buttermilk, then dredge them aggressively in second bowl of flour and return them to the rack. Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving. For legs, thighs and wings, Ruhlman says, "I like to finish them in a 250F oven, to make sure they're super tender and to further crisp them.
More about "rosemary brined buttermilk fried chicken recipe epicuriouscom"
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Web Oct 10, 2012 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 …
From food52.com
Reviews 86Servings 6-8Cuisine AmericanCategory Entree
From food52.com
Reviews 86Servings 6-8Cuisine AmericanCategory Entree
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Web Apr 3, 2017 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 3 tablespoons salt after the onion and garlic have cooked for 30 …
From chicken.ab.ca
From chicken.ab.ca
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN - PINTEREST
Web Salt keeps the chicken juicy and seasoned, and also helps pull the rosemary deep into the flesh. So even after the rapture from eating the crust has passed, the flavor of the …
From pinterest.com
From pinterest.com
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | FRIED CHICKEN RECIPES ...
Web More information Rosemary-Brined, Buttermilk Fried Chicken Ingredients Ingredients 1 small onion, thinly sliced 4 garlic cloves, smashed with the flat side of a knife 1 teaspoon …
From pinterest.com
From pinterest.com
77 BEST CHICKEN RECIPES FOR DINNER TONIGHT | EPICURIOUS
Web Aug 19, 2021 In this chicken dinner, bone-in chicken thighs and drumsticks gently cook with herbs in a brown butter cream sauce, then get a topping of crunchy homemade …
From epicurious.com
From epicurious.com
ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN – VERYVERA
Web Sep 9, 2015 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 …
From veryvera.com
From veryvera.com
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | RECIPE - PINTEREST
Web Jun 12, 2021 - This is the best fried chicken, ever. There I said it. If it's not, then I want to try yours. I started paying attention to fried chicken in a serious way when I began work …
From pinterest.com
From pinterest.com
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | RECIPE - PINTEREST
Web Apr 7, 2020 - This is the best fried chicken, ever. There I said it. If it's not, then I want to try yours. I started paying attention to fried chicken in a serious way when I began work on …
From pinterest.com
From pinterest.com
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN - PLAIN.RECIPES
Web Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken. Remove the chicken from the brine, rinse under cold water, pat dry, and set …
From plain.recipes
From plain.recipes
ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN | LOUISIANA KITCHEN
Web Add the rosemary and cook to heat it, 30 seconds. Add the water and lemon, squeezing the juice into the water. Bring the water to a simmer, stirring to dissolve the salt. Remove …
From louisiana.kitchenandculture.com
From louisiana.kitchenandculture.com
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | RECIPE - PINTEREST
Web Oct 23, 2021 - This is the best fried chicken, ever. There I said it. If it's not, then I want to try yours. I started paying attention to fried chicken in a serious way when I began work …
From pinterest.com
From pinterest.com
ROSEMARY BUTTERMILK FRIED CHICKEN RECIPE - MAGNOLIA
Web Directions. Make the Brine: Put the olive oil, garlic, and onions into a medium heavy-bottomed pot, add the salt, and cook over low heat until golden brown, about 10 minutes. …
From magnolia.com
From magnolia.com
ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN – ALBERTA CO-OP
Web Apr 5, 2016 Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and …
From alberta.coop
From alberta.coop
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN - NW CHICKEN COUNCIL
Web Make the brine: Step 1. In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion …
From nwchickencouncil.org
From nwchickencouncil.org
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | RECIPE IN 2022
Web Sep 29, 2022 - This is the best fried chicken, ever. There I said it. If it's not, then I want to try yours. I started paying attention to fried chicken in a serious way when I began work …
From pinterest.com
From pinterest.com
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Web 4 garlic cloves, smashed with the flat side of a knife. 5 branches rosemary, each 4 to 5 inches long. 1 lemon, halved. 1 teaspoon vegetable oil. 3 cups all-purpose flour. 2 …
From punchfork.com
From punchfork.com
ROSEMARY-BRINED, BUTTERMILK FRIED... - YOUR CHICKEN SHOP | FACEBOOK
Web Find the recipe for Rosemary-Brined, Buttermilk Fried Chicken and other herb recipes at Epicurious.com epicurious.com Rosemary-Brined, Buttermilk Fried Chicken Recipe | …
From facebook.com
From facebook.com
You'll also love