Rosemary Fried Chicken

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 chicken legs
• 8 chicken thighs
• 2 cups low-fat buttermilk
• coarse salt and pepper
• 3 cups all-purpose flour
• 2 tablespoons sweet paprika
• 1 tablespoon finely chopped fresh rosemary leaf, plus 4 sprigs
• 2 cups vegetable oil, such as safflower

Recipe

• 1 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).
• 2 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.
• 3 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.)
• 4 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.).