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Here's everything you need for this savory rosemary-brined buttermilk fried chicken. This recipe makes between six and eight servings.

For the brine:

1 small onion, thinly sliced
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon vegetable oil
3 tablespoons kosher salt
5 or 6 branches rosemary, each 4 to 5 inches long
4 1/2 cups water
1 lemon, halved

For the fried chicken:

8 chicken legs, drumsticks and thighs separated
8 chicken wings, wing tips removed
3 cups all-purpose 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 buttermilk
Neutral, high-heat oil for deep-frying (like canola)

Directions to Follow

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.

Now, seal the bag to remove as much air as possible, keeping the chicken submerged in the brine. Refrigerate for between 8 and 24 hours, occasionally shaking the bag to redistribute the contents. After this, take the chicken out of the brine, rinsing it in cold water and patting it dry before setting it either on a rack or on several paper towels. Ideally, refrigerate the chicken for a day to let the skin dry out.

Next, take the flour, black pepper, paprika, sea salt, cayenne, and baking powder and combine in a bowl, whisking the ingredients together. When the mixture is combined, divide it between two bowls, and then pour the buttermilk into a third bowl. Now, take the rack and set it on a tray or a baking sheet. Coat the chicken in the flour, shaking of any excess and then placing the chicken on the rack. Now dunk the chicken pieces in the buttermilk, coat them using the second bowl of flour and then place them back on the rack.

To cook the chicken, heat the oil to 350 degrees Fahrenheit in a pan for deep frying. Start adding the chicken pieces, only adding what will fit in the pan without being crowded. Cook the chicken for about 12 to 15 minutes or until it's cooked all the way through, turning occasionally. When they're done, place them on a clean rack and let them set for 5 to 10 minutes before serving.

Have you ever made this recipe? What are some of your favorite ways to make fried chicken? Share your thoughts in the comment section below!

Article Source: Food52