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Rosemary-Brined, Buttermilk Fried Chicken | Recipe | Making fried chicken, Fried chicken recipes, Recipes
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fried chicken in a frying pan with a wooden spatula
epicurious.com

Rosemary-Brined, Buttermilk Fried Chicken

43 ratings
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…
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Ingredients

Ingredients
• 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

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