Total 4 hours (includes cooling and brining time)
Active 50 mins
Makes 4 servings
This fried chicken brined with lemon and rosemary and drizzled with honey is unbelievably delicious! It’s also pretty simple to make; once I get the chicken in the brine, I can just let it sit in the refrigerator, and the brine will flavor the meat while I get work done around the ranch. I use a lot of lemon and 2 tablespoons of rosemary, which add some nice California flavors to the dish. And when I fry the chicken, I dredge it in flour twice—once before I dip it in the buttermilk and once after—so that the crust will be really crisp and bubbly after it’s fried.
TIP: To get a really crispy crust on my chicken, I add baking powder to the flour mixture (a trick I learned from my mom). After brining the chicken, make sure to dry each piece so that the mixture will stick to the meat. When your oil is hot, you can coat your fingers with buttermilk and some flour and sprinkle a few drops of that batter into the oil; if the temperature is right, the batter should bubble and pop. (Just be careful not to get your fingers too close to the oil!) If you smell something burning while you fry the chicken, you’ll want to turn off the oil, dump it out (discarding it in an appropriate container), and start over with fresh oil.
In this episode, Elizabeth cut the recipe down to 8 drumsticks but there is enough brine and breading to cook 12 drumsticks as in the recipe above.