Transfer half the chicken to this empty rack. Step 4 Remove foil set a rack on that baking sheet.(If chicken browns too quickly, reduce heat.) In three batches, fry chicken until golden brown, 4 to 5 minutes per side transfer to prepared rack. When rosemary sizzles rapidly, remove and discard. Step 3 In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high.Dredge chicken in flour mixture a second time return to sheet. 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. Step 2 In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper set aside (or refrigerate up to 2 days). Line one large rimmed baking sheet with aluminum foil place a wire rack over a second rimmed baking sheet. Step 1 Preheat oven to 450 degrees F, with racks in upper and lower thirds.
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