Friday, July 4, 2008

Rosemary Fried Chicken

Ever since I moved here to the US I've always wanted to be able to make a really good fried chicken, but it's sort of difficult, especially to know when the chicken is cooked and also not that good for you, but I came across a recipe for half fried and then finished off in the oven,(from Everyday Food)and I thought that was the perfect solution. Also it was very easy! I used the side burner on the grill so I wouldn't get oil spat all over the kitchen, and except for the rain, that was a good idea.

I served it with a pasta,celery and red onion salad. (recipe below)


8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
2 cups low-fat buttermilk
Coarse salt and ground pepper
3 cups all-purpose flour
2 tablespoons sweet paprika
1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
2 cups vegetable oil, such as safflower

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. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).

In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet.

In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)

Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.)

Pasta Salad

1 pound medium pasta shells (I used bowties!)
Coarse salt and ground pepper
1 cup light mayonnaise
1/3 cup fresh lemon juice
6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves
1/2 medium red onion, finely chopped


Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.


Marc said...

This fried chicken dish was the best I have ever eaten ... the rosemary came through well and was not overpowering! Delish!

cakebrain said...

Hi Cathie,
Nice blog! I love fried chicken and yours turned out super! btw, thanks for visiting my site!

Shelly said...

I was browsing the foodie blog roll tonight and came across your blog. Your recipes look awesome!

R. Mansfield said...

Recipe looks great, and excellent pictures, Cathie.

I've just linked to this recipe in our newest "Cast Iron Around the Web" entry at

Prudy said...

I'd say you accomplished your goal of great fried chicken. That sounds delicious with the pasta salad.

Belleindy said...

Hi Cathie,

Your fried chicken recipe turned out great! We're having it cold for our dinner tonite. Can't wait to dig in. Rosemary in the cooking oil makes all the difference. YUM!

Fat Phil said...

I used to make chicken with Rosemary seasoning, but for some strange reason I felt the rosemary made the meat dry. Could that be so?

Suporna Roy said...

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I Like This Very Much.
Methods of Modern Farming
Poultry Food