Rosemary Scented Extra Crispy Fried Chicken
Elevate your fried chicken game with this irresistible Rosemary Scented Extra Crispy Fried Chicken recipe. Marinated in buttermilk infused with fresh rosemary and garlic, each piece is tender to the bone and bursting with flavor. The secret to the ultra-crispy, golden crust lies in the perfect blend of seasoned flour, cornstarch, and a touch of cayenne pepper for subtle heat. Fried to perfection with sprigs of rosemary sizzling in the oil, this dish delivers a fragrant herbaceous twist to classic fried chicken. Ideal for family dinners or weekend gatherings, serve this mouthwatering fried chicken hot and pair it with your favorite sides for a truly unforgettable meal. Keywords: rosemary fried chicken, extra crispy chicken, buttermilk fried chicken, crispy fried chicken recipe, homemade fried chicken.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 4 sprigs Fresh rosemary
- 4 cloves Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil (for frying)
Instructions
Rinse and pat dry the chicken pieces. Place them in a large mixing bowl.
In a separate bowl, combine buttermilk, 2 sprigs of rosemary, minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.
Pour the buttermilk mixture over the chicken, ensuring all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
When ready to cook, remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
In a large shallow dish, combine the all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, the remaining salt, and black pepper. Mix thoroughly.
Remove the chicken pieces from the buttermilk marinade, allowing excess marinade to drip off. Dredge each piece of chicken in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust. Place the coated chicken on a wire rack and let it rest for 10–15 minutes to allow the coating to adhere.
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature while frying.
Add the remaining 2 sprigs of rosemary to the hot oil to infuse flavor.
Working in batches, carefully lower the chicken pieces into the hot oil. Fry for 12–15 minutes, turning occasionally, until the chicken is crispy, golden brown, and cooked through. The internal temperature should read 165°F (74°C) on a meat thermometer.
Use tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Keep the fried chicken warm in a 200°F (93°C) oven while frying the remaining pieces.
Serve hot with your favorite sides and enjoy the fragrant rosemary-scented crispy fried chicken.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 330% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
