fried rosemary chicken
(1 RATING)
I found this recipe in a Fabio Viviani cookbook. It's a little different twist on fried chicken but it has a great flavor.
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prep time
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 cups buttermilk
- 8 sprigs rosemary
- 1 - whole chicken, cut into 10-12 pieces
- 3 cups plus 1/4 cup flour
- 2 tablespoons smoked paprika
- 2 tablespoons pepper
- 1 tablespoon mustard powder
- 3 cups olive oil
- 1 - lemon, sliced thin
- 3 sprigs sage
- 8 cloves garlic, crushed
How To Make fried rosemary chicken
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Step 1In a dish large enough to hold whole cut up chicken, mix together the buttermilk, 4 sprigs of the rosemary, and the garlic. Add chicken, cover, and let marinate from a few hours to overnight in the refrigerator.
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Step 2Mix 3 cups of the flour with the paprika, pepper, and mustard powder in a rectangular dish large enough to dredge the chicken. Drain the chicken from the buttermilk, and roll the wet pieces in the flour mixture.
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Step 3Heat the oil in a deep sauté pan. While it is heating, coat the lemon slices with the remaining 1/4 cup of flour and set them aside.
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Step 4Fry the chicken for 8-10 minutes, turning it to get even color. Then add the remaining rosemary sprigs, the sage, and the floured lemon slices to the oil and fry chicken, herbs, and lemon for another 7-10 minutes.
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Step 5Remove the chicken from the oil and drain on paper towels. Season with salt and pepper, if desired, and serve with the fried lemon wedges and herbs.
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