RISE & SHINE KAUT43 OKC
The idea for this recipe initially came from the abundance of rosemary I have had since the recent and much needed springtime rains.
I’ve seen food bloggers and chef post similar recipes for Rosemary Chicken and stumbled across a recipe from Michael Ruhlman for a rosemary brined chicken. Taking his recipe and interjecting some of my own ingredients, I came up with my version…. and it’s WONDERFUL!!
Give it a try, adjust it to your likes and methods, and a fun time with it. Enjoy!
For The Chicken
5 chicken legs
4 chicken thighs
2 chicken breast
Or any combination of chicken pieces you prefer.
Rinse the chicken, check for pinfeathers, and pat dry.
For The Brine
1-quart cold water
1/2 yellow onion sliced thin
3 large cloves fresh garlic smashed
2 rounded tablespoons In The Kitchen With Scotty “Cook’s Line Seasoning” (or just kosher salt )
2 dried Arbol Chile Pepper snapped in half (or 1 teaspoon dried red chili flakes)
7-8 branches fresh rosemary pounded to open flavors
The peel of 1 large lemon
- Slice the onion thinly, and smash the garlic cloves with the flat side of a knife to open up the flavors.
- Pile the rosemary branches together on a cutting board, cover with a towel, and either with a kitchen mallet or bottom of a small fry pan pound the rosemary branches to open up the flavor and essence.
- In a saucepan add all the ingredients, then the water, then the Cook’s Line Seasoning. Slowly bring to a simmer, then turn off the heat to poach. Let the contents steep covered for 15 minutes. Remove the lid to cool, then pour it all into a clean nonmetal bowl and chill.
- Place the chicken pieces into a large doubled up plastic bag. Pour in the brine, and burp out the excess air. Twist, tie, or pinch to seal the bag. Lay flat on a pan and let the chicken brine overnight at least 24 hours.
- Drain the chicken in a colander and rinse off the brine and spent brine ingredients. Lay the chicken out on a sheet pan and air dry in the fridge of a couple of hours (or pat dry if you're starving and don't have time for three-day chicken).
For The Breading and Frying
3 cups all-purpose flour
1 tablespoon fresh minced rosemary
4 cups (1 quart) whole buttermilk
Peanut Oil for frying
6. Combine the flour, minced fresh rosemary, and the Soul-Licious Soul Food Seasoning together in a high sided pan. Or if you’re country and know better, place it all in a brown paper grocery sack for shaking. Pour the whole buttermilk into another dish to finalize your breading station.
7. Now, depending on you preferred breading technique you can add an additional pan of unseasoned all purpose flour for a first dredge. Some folks like to dredge in plain flour, then buttermilk, then into the seasoned dredge. I found it’s okay to soak the pieces in buttermilk, then dredge liberally (pack on the seasoned flour), and hold to dry a bit before frying. That’s what I did in this case.
8. Coat the pieces in buttermilk, dredge in the seasoned flour, shake loose any excess flour, and place on a pan. Coat all the chicken pieces then begin heating your Peanut Oil (or chosen fry oil) to 365-370 degrees.
9. Start with the larger pieces (Breast or chicken quarter such as leg/thigh combo) first because they take the longest. Test the oil with a bit of the coating to check if the oil is hot (or you could do it the easy way and have an oil thermometer or thermostat to tell you it’s ready.)
10. Fry the chicken pieces until golden brown, or until your meat thermometer reaches 168-170 degrees. You may place on a paper towel-lined pan, or onto a rack to let the excess oil soak or drip. The chicken may be held in a slow oven to keep warm and to finalize the cooking.