Tuesday, May 8, 2012

Rosemary Fried Chicken

In this house, Heath is usually the Fried Chicken Master. I've attempted to make friend chicken once or twice, but it was a total train-wreck. An under-cooked, yet at the same time burnt, train-wreck. From then on Heath took over the FC duties, and he does an excellent job at it.

I actually planned to make him cook this recipe, but he went and played golf that afternoon, and by 5:30, when he STILL wasn't home and I was famished, I said screw it. I'll do it myself.

The nice thing about the recipe for those of you who are 'fried chicken challenged' like myself, is that you only fry it for a few minutes. Seriously...just 3-4 minutes per side, enough to get it that golden brown color, then you bake it the rest of the time...simple!

I do HIGHLY recommend using a dutch oven if you have one. They're just deeper and really cut down on the oil splashing all over the place. When I die, I want to be buried with my dutch oven.

Oh, and that trick about 'once the rosemary starts sizzling, the oil is hot enough', is pretty neat. I may just throw some rosemary into all my frying oil from now on, cause I'm notorious for not letting it heat up enough (or getting TOO hot)!

So thank you Martha Stewart! Really, is there anything she doesn't know?


'Rosemary Fried Chicken'
Source: Adapted from Martha Stewart


3 pounds chicken pieces
2 cups buttermilk
salt and pepper
3 cups all-purpose flour
2 tablespoons paprika
1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
2 cups vegetable oil


1. Heat oven to 450, with racks in upper and lower thirds. Line two large rimmed baking sheets with aluminum foil and place a wire rack over top (one is used to drain the oil from the chicken, the other is used to bake the chicken. You don't want oil splashing around in your oven...trust me).

2. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days...I marinated mine for a few hours)

3. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk and, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet. (Optional...I only dredged them once)

4. In a 5-quart Dutch oven (or 12 in cast iron skillet), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard.

5. Fry chicken in batches until golden brown, 4 to 5 minutes per side (if chicken browns too quickly, reduce heat).Transfer to one of the prepared racks and allow oil to drain off the chicken for a few minutes.

6. Transfer chicken to the other rack and bake until an instant-read thermometer inserted in thickest part of a thigh registers 165, about 15 to 20 minutes. Let cool 5-10 minutes before serving.

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