Ingredients

The following ingredients have 5 Servings
  • 3 pounds whole chicken, cut into serving parts
  • 2 cups buttermilk
  • 2 sprigs fresh rosemary
  • 2 shallots, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil

Instruction

  • In a large bowl, combine buttermilk, rosemary, shallots, garlic, kosher salt, and sugar.
  • Add chicken and stir to fully coat. Allow to marinate for at least 4 hours or overnight for best results.
  • In a shallow dish, combine flour, smoked paprika, salt, and pepper. 
  • Working with one piece at a time, remove chicken from buttermilk and shake off excess liquid. 
  • Add to flour mixture and turn to coat evenly. 
  • Shake off excess flour and dip the chicken in buttermilk.
  • Add again to flour mixture to fully coat.
  • In a thick-bottomed Dutch oven or cast-iron skillet, heat oil to 350 F.
  • Gently add chicken and deep-fry, turning once, until golden brown and crisp. DO NOT overcrowd the skillet, fry in batches as needed.
  • Remove chicken from the skillet and arrange in a single layer on a baking rack set onto a baking pan. Sprinkle with additional salt, if desired.
  • Bake in a 350 F oven for about 8 t 10 minutes or until a thermometer inserted into the thickest part of the chicken reads 165 F. Serve hot.