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Rosemary Fried Chicken


Savor our easiest fried chicken as part of a special summer supper.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2008


  • 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
  • 2 cups low-fat buttermilk
  • Coarse salt and ground pepper
  • 3 cups all-purpose flour
  • 2 tablespoons sweet paprika
  • 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
  • 2 cups vegetable oil, such as safflower


  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.

Cook's Notes

You don't need a thermometer for the oil -- once the rosemary sprigs are hissing, it's time to add the chicken. Frying time is cut in half by finishing the chicken in the oven.

Reviews Add a comment

  • maryjbelle
    14 JUN, 2012
    This is the best fried chicken recipe I have made . Great for picnics or outdoor events- the chicken can be served cold. I use skinless chicken breast cut into strips. Definitely worth a try.
  • babyzebra
    26 JUL, 2011
    This was my first attempt at making fried chicken an it turned out amazing! Even the kids had seconds and the leftovers were great too. The trickiest part was keeping track of the chicken being fried and the chicken in the oven, so it was handy to use several kitchen timers.
  • itsmeherzog
    2 AUG, 2010
    Thank you for this recipe; it was delicious, I both fried it and baked it. my family and friends loved it. Its definitely a keeper, I will make it again. By the way, I used all skinless chicken thighs.
  • sarahk_211
    30 JUL, 2010
    I used some breast meat and it turned out much tastier. Everyone loved it!!
  • India141
    9 JUL, 2010
    My family is use to eating fried chicken, but they never tasted any thing like this. They all said it was very good and tender. The buttermilk bath for 24 hours was the trick. I skipped the baking and just straight fried it. I really did not need 3 cups of flour. I do not cook fried food often, but next time I cook fried chicken, I will definitely use this recipe!
  • capecodda
    10 MAY, 2010
    i will be making this again for graduation this weekend, this chicken is just fantastic, the preparation is worth it! my family special requests this dish!
  • josie999
    19 JUL, 2009
    Wow- so this was probably one of the most labor intensive chicken recipes I have ever made. Maybe the crowd I was cooking for was too big... Delicious, but I will probably never make this again,
  • MS10109820
    11 JUL, 2009
    I made the chicken but the frying it and then putting it into the oven did NOT work. The chicken itself tasted great but the batter was falling off the pieces. So! I think I'll simply fry it... Any suggestions on how to correct this would be great.
  • cupcakelady1987
    20 MAY, 2009
    My friend and I made this last night for dinner, it was amazing! It was our first time frying chicken and the recipe turned out so well. I'm definitely going to make this again.
  • HollyS83
    23 OCT, 2008
    Once I saw this recipe I knew I had to make it! Well, I finally made it last night for some family and friends and it was a huge HIT!!! The chicken was so tender and flavorful! I actually used skinless chicken breast and regular chicken legs for skin lovers. The breasts turned out perfectly, even without the skin! I highly recommend this recipe! This is the only way that I will be making fried chicken from now on!! YUMMMM!