Rosemary Brined Fried Chicken
Add some flair to a familiar favorite with this fried chicken recipe.
Brine ingredients
Fried chicken ingredients
Brine Directions
  1. In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3–4 minutes.
  2. Add salt after the onion and garlic have cooked for approximately 30 seconds.
  3. Add rosemary and cook for 30 seconds.
  4. 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.
  5. Remove from heat and allow brine to cool. Refrigerate until chilled.
  6. Place all chicken pieces in a large, sturdy, plastic sealable bag. Set the bag in a large bowl for support.
  7. Pour the cooled brine and aromatics into the bag. Seal the bag and remove as much air as possible. Make sure the chicken is submerged in the brine.
  8. Refrigerate for 8–24 hours, agitating the bag occasionally to redistribute the brine and the chicken.
Fried Chicken Directions
  1. Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels.
  2. After removing from the brine, ideally, the chicken should be refrigerated, uncovered, for a day to dry out the skin, but it is okay to cook right away.
  3. Combine 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.
  4. 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.
  5. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour, and return them to the rack.
  6. Heat oil in a pan for deep frying to 350 degrees. Add as many chicken pieces as possible without crowding the pan.
  7. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12–15 minutes depending on their size.
  8. Remove to a clean rack and allow them to rest for 5–10 minutes before serving.
Recipe Notes

This recipe and photo is reprinted with the permission of Ohio Farm Bureau. The recipe first appeared in the September/October 2019 issue of ‘Our Ohio’ magazine.