Crispy Southern Fried Chicken with Honey Rosemary Sauce
Course Main Course
Servings 6pieces
Ingredients
Chicken & Buttermilk Brine
6pieces chicken parts
2cupsbuttermilk
1sprigfresh rosemary
2clovesgarlic smashed
2tspsalt
Flour
2cupsall purpose flour
1tbspsalt
1tsppepper
1tbspgarlic powder
1tbsponion powder
2tsppaprika
2tspItalian seasonings
2tbspbuttermilk
Oil for frying
Egg Mixture
2eggs
1/2cupbuttermilk
1/2tsptabasco
Honey Rosemary Sauce
3/4cuphoney
2tbspbutter
1tsplemon juice
1 sprigfresh rosemary, chopped
Instructions
Add buttermilk, rosemary, garlic, and salt to the chicken in a bowl or zip bag. Refrigerate overnight or 8-12 hours. The next day, remove the chicken from the refrigerator for at least 1/2 hour before coating it in flour. In a shallow dish combine flour, seasoning and 2 tablespoons buttermilk. Mix the buttermilk into the flour using your fingers, mashing until the flour is crumbly. In a small bowl beat eggs and 1/2 cup buttermilk. Start coating the chicken by removing it from the buttermilk one piece at a time. Dip pieces of chicken in the egg mixture, then coat in the seasoned flour. Place on a baking tray. Repeat with remaining pieces of chicken. Let chicken sit for about 1/2 hour. Add oil to the Calphalon Cast Iron Pan halfway to the top. Heat oil to about 350 degrees. Sprinkle leftover flour on top of the chicken. shake and place each piece of chicken in the hot oil. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear. Place chicken on a wire rack on top of a baking pan to drain oil for a few minutes. Serve with Honey Rosemary Sauce.
Honey Rosemary Sauce
Add honey, butter, lemon juice, and rosemary to a small pan. Cook over medium heat until butter melts and the sauce bubbles. Serve with chicken.