Rosemary-Brined Buttermilk Fried Chicken
This is the best fried chicken ever. If it's not, then I want to try yours. I started paying attention to fried chicken seriously 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 best crust. They decided that the trio of flour, buttermilk, and flour is best, and I agree. But the key here is the brine. Salt keeps the chicken juicy and seasoned, and also helps pull the rosemary deep into the flesh. So even after the rapture from eating the crust has passed, the flavor of the chicken holds you. This brine, like all brines flavored with aromatics, is best when you bring the ingredients to a simmer in all the water. But if you're like me, sometimes you'll be caught short and need to hurry things along. If you have a scale, you can bring half the water to a simmer with the other brine ingredients, let the aromatics steep for 20 minutes. Measure the remaining water as ice and pour the brine over the ice. Or simply combine the brine with cold water. Because so few people make fried chicken at home, I like to serve it to friends. Happily, it's a great do-ahead dish; the chicken will keep well for a couple of hours. You can fry it and then keep it on a rack in a 250°F/120°C/gas 1/2 oven until you need it. If you have a convection oven, use that feature to keep the crust crisp. The thighs will become delectably tender given the extra time in the low heat. Serve on a platter garnished with branches of deep-fried rosemary and grated lemon zest.
This is the best fried chicken ever. If it's not, then I want to try yours. I started paying attention to fried chicken seriously 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 best crust. They decided that the trio of flour, buttermilk, and flour is best, and I agree. But the key here is the brine. Salt keeps the chicken juicy and seasoned, and also helps pull the rosemary deep into the flesh. So even after the rapture from eating the crust has passed, the flavor of the chicken holds you. This brine, like all brines flavored with aromatics, is best when you bring the ingredients to a simmer in all the water. But if you're like me, sometimes you'll be caught short and need to hurry things along. If you have a scale, you can bring half the water to a simmer with the other brine ingredients, let the aromatics steep for 20 minutes. Measure the remaining water as ice and pour the brine over the ice. Or simply combine the brine with cold water. Because so few people make fried chicken at home, I like to serve it to friends. Happily, it's a great do-ahead dish; the chicken will keep well for a couple of hours. You can fry it and then keep it on a rack in a 250°F/120°C/gas 1/2 oven until you need it. If you have a convection oven, use that feature to keep the crust crisp. The thighs will become delectably tender given the extra time in the low heat. Serve on a platter garnished with branches of deep-fried rosemary and grated lemon zest.
- kosher salt
- 1 teaspoon vegetable oil
- 2 teaspoons cayenne pepper
- 2 tablespoons baking powder
- oil for deep-frying
- 2 tablespoons paprika
- 1 small onion, thinly sliced
- 1 lemon, quartered
- 4 garlic cloves, smashed with the flat side of a knife
- 5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long
- 4 1/2 cups/1 liter water
- 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 fine sea salt
- 2 cups/480 milliliters buttermilk
- Carbohydrate 50 g(17%)
- Cholesterol 350 mg(117%)
- Fat 139 g(213%)
- Fiber 4 g(15%)
- Protein 69 g(138%)
- Saturated Fat 22 g(112%)
- Sodium 1666 mg(69%)
- Calories 1723
Step-by-step
- 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.
My Perfect Fried Chicken Adventure
Fried chicken. The very words conjure up images of crispy, golden-brown skin, juicy, flavorful meat, and the comforting aroma that fills a kitchen with pure happiness. For years, I've been on a quest for the *perfect* fried chicken recipe, a quest fueled by memories of family gatherings and the simple joy of a truly satisfying meal. I've tried countless variations, from the simplest recipes passed down through generations to elaborate techniques found in gourmet cookbooks. Each attempt taught me something new, refining my understanding of the perfect balance of crispiness, juiciness, and flavor.
This particular recipe, Rosemary-Brined Buttermilk Fried Chicken, is the culmination of that journey. It's not just about the incredible taste; it's about the process, the anticipation, and the satisfaction of creating something truly special from scratch. The brine, a magical concoction of herbs and spices, infuses the chicken with deep, savory flavors that penetrate far beyond the surface. The buttermilk adds a unique tanginess that perfectly complements the crispy, golden-brown crust. It's the kind of dish that elevates a simple weeknight dinner into a celebratory feast.
The secret, I've discovered, lies not just in the ingredients but in the careful execution. The time spent brining the chicken is crucial, allowing the flavors to meld and the meat to become incredibly tender. The double-dredging technique, a lesson learned from years of experimentation, ensures a perfectly crisp, even crust that stands up to the juicy interior. And let's not forget the deep frying itself – a moment of focused attention, watching the chicken transform into a culinary masterpiece. The aroma alone is enough to make your mouth water.
This recipe has become my go-to for special occasions and casual get-togethers alike. It's a dish that consistently impresses, and it's always a conversation starter. I love watching the faces of my friends and family as they take that first bite, the look of pure delight as the crispy skin gives way to the incredibly tender meat. It's a feeling of immense satisfaction, knowing that I've created something truly special to share with those I love.
More than just a meal, this recipe represents a connection to my past and a celebration of my present. It's a testament to the power of simple ingredients transformed through careful attention and passion. It's a dish I’ll continue to make for years to come, perfecting it with each iteration, sharing it with loved ones, and always savoring the incredible journey of creating the perfect fried chicken.
Beyond the immediate gratification of a delicious meal, this recipe embodies a much deeper meaning. It's a reminder of the importance of taking the time to create something special, whether it’s a simple dinner or a grand celebration. The effort and care that go into this dish are reflected in the taste, the texture, and most importantly, the memories that are made while sharing it with others. And that, I believe, is the true essence of cooking – a process of love and connection expressed through food.
So, gather your ingredients, put on some music, and prepare for a culinary adventure. You’re about to embark on a journey that will transform not just your dinner, but your perspective on food and the art of home cooking. This recipe is more than just instructions; it's a gateway to creating unforgettable experiences and sharing the joy of great food with those you cherish.
