Wednesday, May 27, 2009

Wednesday Dinner

Rosemary Fried Chicken

This Recipe gives just a
slight twist on the classic fried chicken.

Rosemary Fried Chicken

8 chicken legs and 8 chicken thighs
2 cups of buttermilk
salt and pepper
3 cups all-purpose flour
2 tbsp sweet paprika
1 tbsp finely chopped fresh rosemary leaves
2 cups vegetable oil

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet.
2. In a large bowl, combine chicken, buttermilk, 1 tsp of salt and ½ tsp of pepper, set aside (or refrigerate up to 2 days).
3. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tsp of salt and 2 tsp of pepper. Dredge chicken in flour mixture.
4. Heat oil and rosemary sprigs over medium-heat. When rosemary sizzles rapidly, remove and discard. Fry chicken until golden brown 4-5 minutes per side.
5. Bake chicken for 15-20 minutes.

1 comment:

Jillian said...

Oh, this sounds good. Frying isn't quite my thing, it hates me, so I have been afraid to cook up some fried chicken, but I will have to try this. I love rosemary! And that picture of Micah is hillarious!