'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.