Saturday, February 7, 2009

Rosemary-Fried Chicken


Healthy? No. Delicious? Yes.

Okay boys and girls, prepare for some delightful indulgence- this isn't a heart-friendly meal, but definitely worth the few extra miles at the gym it will take to burn this dish off.

Rosemary-Fried Chicken

3 lbs. of chicken (white or dark), cut into small pieces
1 cup low-fat buttermilk
1.5 cups flour
1 tbsp. paprika
1 tbsp. finely chopped rosemary, plus 4 sprigs
1 cup vegetable oil

1. Preheat oven to 450 degrees. Line baking sheet with aluminum foil.

2. In large bowl, combine chicken, buttermilk, 1 tsp. salt and 1/2 tsp. pepper. Set aside.

3. In separate bowl, whisk flour, paprika, chopped rosemary and 2 tsp. pepper.

4. Lift chicken from milk, shake excess. Dredge in flour, shake excess.

5. In large pan, heat oil over medium-high with sprigs of rosemary, until rosemary begins to sizzle. Remove rosemary and discard.

6. Fry chicken in batches, 4-5 minutes per side.

7. Remove chicken to foil-lined sheet. Bake chicken for 15-20 minutes.

Emily's rating= 9/10


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