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 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 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 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 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: A Culinary Adventure
Fried chicken. Just the words themselves conjure up images of crispy golden-brown skin, juicy tender meat, and a symphony of flavors that dance on your tongue. For years, I've been on a quest to perfect my fried chicken recipe, and let me tell you, this Rosemary-Brined, Buttermilk Fried Chicken is the culmination of that journey. It's more than just a recipe; it's a culinary experience, a testament to the power of simple ingredients elevated to perfection.
My love affair with fried chicken began unexpectedly. I wasn't raised in a family that prioritized elaborate fried chicken dinners; our meals were more practical, often focused on simple, hearty fare. But my interest really peaked when I started working at a renowned restaurant known for its upscale take on comfort food. That’s where I first witnessed the magic of a truly exceptional fried chicken, where every detail, from the brine to the final golden crisp, was meticulously considered.
What sets this recipe apart is the brine. Forget dry, flavorless chicken – this brine, infused with fragrant rosemary, garlic, and lemon, is the key to unbelievably juicy and flavorful meat. The salt not only seasons the chicken perfectly but also draws the aromatic herbs deep into the flesh, creating a depth of flavor that lingers long after the last bite. It's a simple yet transformative step that takes your fried chicken from good to absolutely unforgettable.
The buttermilk and double-dredging method is equally crucial. The buttermilk tenderizes the chicken, adding moisture and contributing to that irresistible crispy crust. Dredging the chicken twice – once in flour, then in buttermilk, and finally back into the flour – creates layers of flavor and texture, resulting in a crust that's shatteringly crisp on the outside and incredibly tender on the inside.
And let's not forget the rosemary! It adds an earthy, herbaceous note that beautifully complements the richness of the fried chicken. I've discovered that deep-frying a few sprigs of rosemary alongside the chicken infuses the entire dish with a lovely aroma and provides a striking garnish. The finished dish can be served with some grated lemon zest for an added burst of freshness. It’s surprisingly versatile; it’s equally delicious served casually for a weeknight dinner with family or more formally for guests. Serve with your favorite sides; I particularly love this with some creamy mashed potatoes and a simple green salad.
This recipe isn't just about the taste, though; it's about the experience. It's about the satisfying crunch, the juicy bite, the comforting aroma that fills your kitchen. It's about sharing a delicious meal with loved ones, creating memories around a table filled with laughter and the irresistible scent of perfectly fried chicken. So, gather your ingredients, put on your apron, and prepare to embark on a culinary adventure that will redefine your perception of fried chicken. You won’t regret it.
Beyond the Recipe:
This Rosemary-Brined, Buttermilk Fried Chicken isn't just a recipe; it's a journey. It's a journey from simple ingredients to a culinary masterpiece, a journey from a casual weeknight meal to a memorable gathering with friends and family. The preparation itself is a ritual, a meditative process that allows you to connect with the food and the people you share it with.
The aroma that wafts from your kitchen as the chicken fries is intoxicating, a siren song that draws everyone closer. The sounds of the sizzling chicken, the cheerful chatter of loved ones – it all creates a tapestry of memories that will be cherished long after the last piece of chicken has been devoured. The satisfaction of creating something delicious, of mastering a technique that elevates simple ingredients to an extraordinary level, is a feeling that is unmatched.
This recipe is more than just a collection of instructions; it's a testament to the power of food to bring people together, to create shared experiences, and to build lasting memories. So go ahead, try it. Embrace the journey, savor the moment, and enjoy the unforgettable taste of perfect fried chicken.
