Rosemary Fried Chicken

Grab a blanket, head outside, and savor our easiest fried chicken yet.

  • Prep:
  • Total Time:
  • Servings: 8
Rosemary Fried Chicken

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.


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