Best Rosemary Brined Buttermilk Fried Chicken Recipes
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Provided by Michael Ruhlman
Categories Chicken Herb Poultry Fry Picnic Kid-Friendly Rosemary Family Reunion Buttermilk Small Plates
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- 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 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. 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 on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
- Combine the 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 the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the 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.
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Number Of Ingredients 1
Steps:
- see food 52
ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN
This recipe takes a couple of days but so worth the wait. Perfectly seasoned and juicy chicken with Crispy outside. Down home flavor
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 14
Steps:
- 1. For the brine. In a saucepan add oil and saute the onion and garlic for about 3 minutes. Add the salt and rosemary and cook 30 seconds. Add the water and lemon squeezing the lemon. Once warmed and salt is dissolved remove from heat and let cool completely. Place the chicken in a large pot or bowl. Pour the cooled brine over the chicken pieces. Make sure the chicken is submerged adding more water if needed or place a plate on top of the chicken pieces. Place in fridge and let sit for 12 to 24 hours.
- 2. Remove the chicken from the brine and rinse with water then pat it dry. Set the chicken on a tray and refrigerate uncovered for at least 8 hours to dry.
- 3. Mix all the dry ingredients together and place in two separate shallow dishes. Pour the buttermilk in a third shallow dish. Heat oil to 350 degrees.
- 4. Dredge each piece of chicken in flour mixture then buttermilk then back in flour and place on a wire rack. Deep fry the chicken in batches so you don't crowd them about 10 to 12 minutes. Allow to sit another 5 minutes on a clean rack.
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.
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
How to make Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 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 for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled. To speed this process up, chill over an ice bath, stirring.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. 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 on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
- Combine the 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 the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the 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 250˚ F/120˚ C. oven, to make sure they're super tender and to further crisp them. This lets me serve it whenever I want, no last minute frying if guests are invited."
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN RECIPE | EPICURIOUS.COM
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 the book Ad Hoc At Home. Ad Hoc is Thomas Keller's Napa Valley restaurant devoted to family meals. It offers one family meal each night, and everyone eats it. The fried chicken is so popular that it is served twice a week. Chefs Jeff Cerciello and Dave Cruz have tried all kinds of methods, mainly centering on the best crust. They decided that the trio of flour, buttermilk, and flour is best, and I agree. But the key here is the brine. 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 chicken holds you. This brine, like all brines flavored with aromatics, is best when you bring the ingredients to a simmer in all the water. But if you're like me, sometimes you'll be caught short and need to hurry things along. If you have a scale, you can bring half the water to a simmer with the other brine ingredients, let the aromatics steep for 20 minutes. Measure the remaining water as ice and pour the brine over the ice. Or simply combine the brine with cold water. Because so few people make fried chicken at home, I like to serve it to friends. Happily, it's a great do-head dish; the chicken will keep well for a couple of hours. You can fry it and then keep it on a rack in a 250°F/120°C/gas 1/2 oven until you need it. If you have a convection oven, use that feature to keep the crust crisp. The thighs will become delectably tender given the extra time in the low heat. Serve on a platter garnished with branches of deep-fried rosemary and grated lemon zest.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 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 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. 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 on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
- Combine the 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 the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the 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.
- From Ruhlman's Twenty by Michael Ruhlman. Text copyright © 2011 by Michael Ruhlman; photographs copyright © 2011 by Donna Turner Ruhlman. Published by Chronicle Books LLC.
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