Best 2 Rosemary Brined Buttermilk Fried Chicken Recipes

Indulge in a culinary journey with our rosemary-brined buttermilk fried chicken recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish elevates the classic fried chicken experience with a fragrant rosemary brine and a buttermilk marinade, resulting in juicy, flavorful meat encased in a crispy, golden-brown crust.

Accompanying this main course are three delectable sauces: a classic buttermilk ranch dressing, a spicy sriracha mayonnaise, and a tangy honey mustard sauce. These sauces add an extra layer of richness and complexity to the dish, allowing you to customize your chicken experience to your liking.

Whether you're cooking for a special occasion or simply craving a satisfying meal, this rosemary-brined buttermilk fried chicken will surely impress. With its combination of savory, crispy, and flavorful elements, this dish is a true celebration of taste.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN

Rosemary-Brined, Buttermilk Fried Chicken image

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

Ingredients

Brine
1 small onion, thinly sliced
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
Kosher salt
5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long
4 1/2 cups/1 liter water
1 lemon, quartered
8 chicken legs, drumsticks and thighs separated
8 chicken wings, wing tips removed
3 cups/420 grams all-purpose/plain flour
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
2 cups/480 milliliters buttermilk
Oil for deep-frying

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

Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken image

Number Of Ingredients 1

Ingredients

2 bag chick

Steps:

see food 52

Tips:

Use fresh rosemary sprigs for the brine. This will impart the best flavor to the chicken.
Make sure the chicken is completely submerged in the brine. If it is not, the chicken will not be evenly flavored.
Brine the chicken for at least 6 hours, but no longer than 24 hours.
When frying the chicken, use a heavy-bottomed pot or Dutch oven. This will help to maintain a consistent temperature and prevent the chicken from burning.
Fry the chicken in small batches so that the oil does not get overcrowded. This will help to ensure that the chicken cooks evenly.
Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Rosemary-brined buttermilk fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The rosemary brine infuses the chicken with a delicious flavor, while the buttermilk and flour coating gives it a crispy, golden-brown crust. Serve this chicken with your favorite sides, such as mashed potatoes, gravy, and coleslaw, for a complete meal that everyone will love.