Best 3 Rosemary Buttermilk Chicken Recipes
**Rosemary Buttermilk Chicken: A Culinary Symphony of Flavor and Texture**
Embark on a delightful culinary journey with our tantalizing Rosemary Buttermilk Chicken, where succulent chicken pieces are immersed in a symphony of flavors and textures. This delectable dish showcases a harmonious blend of herbs and spices, creating a crispy, golden-brown exterior that yields to a moist and tender interior. Each bite is an explosion of savory goodness, enhanced by the aromatic rosemary that infuses every morsel with its distinct earthy and slightly minty notes. Accompanying this main course are three irresistibly creamy and flavorful dipping sauces: a tangy Buttermilk Ranch, a zesty Chipotle Lime Crema, and a luscious Honey Mustard. These sauces elevate the chicken to new heights, offering a trio of distinct taste experiences that complement the chicken's savory profile perfectly. Get ready to indulge in a culinary masterpiece that will leave your taste buds craving more.
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.
ROSEMARY BUTTERMILK CHICKEN
A summertime chicken-grilling favorite of my family that I find myself making week after week.
Provided by Blue Buddha
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
- Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 336.1 calories, Carbohydrate 8.2 g, Cholesterol 103.7 mg, Fat 17.2 g, Fiber 0.7 g, Protein 35.6 g, SaturatedFat 5.1 g, Sodium 261.3 mg, Sugar 5.1 g
MICHAEL RUHLMAN'S ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
Number Of Ingredients 1
Steps:
- see food 52
Tips:
- Use fresh rosemary sprigs for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Buttermilk helps to tenderize the chicken and gives it a slightly tangy flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Make sure the chicken is completely coated in the buttermilk mixture before you bread it. This will help the breading to adhere to the chicken.
- Use a light touch when breading the chicken. Pressing the breading too hard will make it tough.
- Cook the chicken over medium heat. This will help to prevent the breading from burning.
- Serve the chicken hot with your favorite sides.
Conclusion:
This rosemary buttermilk chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, with a crispy breading that is full of flavor. The rosemary and buttermilk give the chicken a slightly tangy flavor that is sure to please everyone at the table. Serve this chicken with your favorite sides, such as mashed potatoes, green beans, or a salad.
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