Rosemary Scented Extra Crispy Fried Chicken Recipes

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Steps:

• Preheat the oven to 200 degrees F.
• Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
• Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
• When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
• In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
• Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
• In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
• Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
• Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

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.

Steps:

• For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
• For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

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.

Steps:

• Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.).
• In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
• In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
• Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.

Steps:

• Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
• Brush chicken lightly with egg.
• Add one chicken piece to bag and shake until evenly coated.
• Repeat with remaining chicken pieces.
• Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
• Discard any remaining mixture in shaker bag.
• Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).

Steps:

• In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
• Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
• Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
• In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
• Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
• Serve.

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.