“This fried chicken is double-crusted for extra crispiness. I like using extra-virgin olive oil for my fried chicken, but you can use whatever type of oil you prefer. I also cut the breasts in half so everyone can both have white and dark meat.”
Ingredients
1 3 1/2-pound whole chicken, cut into 10 pieces (breasts halved)
1 1/2 teaspoons kosher salt, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
Extra-virgin olive oil, for frying
6 fresh rosemary sprigs
Honey, for serving (optional)
1 1/2 teaspoons kosher salt, divided
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
Extra-virgin olive oil, for frying
6 fresh rosemary sprigs
Honey, for serving (optional)
Preparation
Pat the chicken dry with paper towels and sprinkle both sides with 1/2 teaspoon of salt. Let the chicken come to room temperature (about 25 minutes).
In a large bowl, combine the flour, garlic and onion powders, cayenne, black pepper and the remaining teaspoon salt. Pour the buttermilk into another medium bowl.
Dredge the chicken in the flour mixture, making sure each piece is completely coated, then dip into the buttermilk. Now dredge once more in the flour mixture. Place on a rimmed sheet pan lined with a wire rack.
Fill a large, heavy-bottomed, high-sided pot or a Dutch oven with 3/4 inch of oil and place over medium heat (and no higher than medium). Heat the oil until a deep-fry thermometer reads 325⁰F. If you don’t have a thermometer, test the oil by sprinkling in a little flour – it should sizzle immediately.
Carefully add the chicken to the pot skin-side down without overcrowding (you will most likely have to cook in batches). Fry the chicken, turning occasionally, for 12-18 minutes, until golden brown and crisp, and cooked through (you can cut into the thickest part of the thigh near the bone to make sure it’s no longer pink – the dark meat will take the longest). The oil should maintain rapid but in-control bubbles and the oil temperature should stay around 325⁰F, so adjust the heat as necessary. Let the chicken drain on paper towel-lined plate.
Fry the rosemary sprigs in the hot oil for about 30 seconds, or until crisp.
Serve the chicken hot or cold with the fried rosemary. Drizzle with honey if you like.
In a large bowl, combine the flour, garlic and onion powders, cayenne, black pepper and the remaining teaspoon salt. Pour the buttermilk into another medium bowl.
Dredge the chicken in the flour mixture, making sure each piece is completely coated, then dip into the buttermilk. Now dredge once more in the flour mixture. Place on a rimmed sheet pan lined with a wire rack.
Fill a large, heavy-bottomed, high-sided pot or a Dutch oven with 3/4 inch of oil and place over medium heat (and no higher than medium). Heat the oil until a deep-fry thermometer reads 325⁰F. If you don’t have a thermometer, test the oil by sprinkling in a little flour – it should sizzle immediately.
Carefully add the chicken to the pot skin-side down without overcrowding (you will most likely have to cook in batches). Fry the chicken, turning occasionally, for 12-18 minutes, until golden brown and crisp, and cooked through (you can cut into the thickest part of the thigh near the bone to make sure it’s no longer pink – the dark meat will take the longest). The oil should maintain rapid but in-control bubbles and the oil temperature should stay around 325⁰F, so adjust the heat as necessary. Let the chicken drain on paper towel-lined plate.
Fry the rosemary sprigs in the hot oil for about 30 seconds, or until crisp.
Serve the chicken hot or cold with the fried rosemary. Drizzle with honey if you like.
Surce:rachaelray
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