Deep Fried Buttermilk Chicken

Deep Fried Buttermilk Chicken

Sunday, April 3, 2016

This dish is the perfect fried chicken! Whether made on a special day or just a regular day, you'll definitely enjoy this dish.

For the brine:

• 1 small onion, thinly sliced
• 4 cloves garlic, smashed flat
• 1 teaspoon vegetable oil
• 3 tablespoons kosher salt
• 5-6 branches rosemary 
• 4 1/2 cups water
• half a lemon

For the chicken:

• 8 chicken legs, drumsticks and thighs separated
• 8 wings, tips removed
• 3 cups all-purpose flour
• 3 tablespoons ground black pepper
• 2 tablespoons sweet paprika
• 2 tablespoons sea salt
• 2 tablespoons baking powder 
• 2 teaspoons cayenne pepper
• 2 cups buttermilk
• Canola oil
• Rosemary sprigs

To make the brine:

Saute the onion and garlic until translucent. Add the kosher salt and rosemary. Add the water and lemon juice. Bring the water to a simmer, stir to dissolve the salt.  Remove from the heat and cool. Refrigerate until chilled.

Place the chicken in the brine and refrigerate for at least 8 hours up to 24 hours.

Remove the chicken from the brine and rinse it under cold water. Pat the chicken dry and place on a cooling rack or paper towels.

Combine the flour, black pepper, paprika, salt, cayenne, and baking powder in a bowl. Whisk and divide the mixture into two bowls. Pour the buttermilk in a third bowl.

Heat the oil in a deep-sided pan. Dredge the chicken in the seasoned flour, then dredge in buttermilk and then dredge it in the other bowl of seasoned flour. Place in the oil and repeat with the remaining chicken. Fry until golden brown, turning pieces occasionally. Remove to a cool rack and allow to rest. Serve with rosemary and lemon zest.

Enjoy!