Rosemary honey butter fried chicken

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"Crispy fried chicken, brined in buttermilk and pickled peach juice. Drizzled with a Rosemary butter honey."
-- @shelbyykhan
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  • Recipe Card
Prep time: 3hrs 20mins
Cook time: 30mins

Recipe Card

ingredients

Fried chicken

  • 5 bone in skin on chicken drumsticks (or thighs)
  • 2 cups buttermilk
  • 1/4 cup juice from a jar of pickled peaches (or just pickle juice will do!)
  • 1 tablespoon or more to taste hot sauce
  • 1 cup (gluten free) flour
  • 1/2 cup fine corn flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 teaspoons diamond crystal kosher salt (1 if using Morton)
  • oil for frying

Method

Fried chicken

  • Step 1

    You can brine your chicken up to over night- in this case, I mixed together the buttermilk, pickled peach juice, and hot sauce. Place the chicken in, cover and set in the fridge for three hours.

  • Step 2

    Prepare your dry mix- by combining flour, corn flour, spices and seasonings. Pour into a large paper bag (or a large ziplock bag could work!)

  • Step 3

    When chicken has finished marinading, use tongs to drip off excess buttermilk, and drop into the paper bag.

  • Step 4

    Shake to coat.

  • Step 5

    Shake off excess flour, an transfer to a plate. Allow chicken to come to room temperature.

  • Step 6

    Heat your frying oil (I like vegetable or peanut) in a large pot. (or deep fry if you have one)

  • Step 7

    Carefully swirl chicken into the pot (in batches, as not to over crowd pan) cook for about 8-10 minutes each. Until chicken is golden brown and crisped.

  • Step 8

    Place chicken on a baking sheet with a wire rack to drip excess oil. Check that temperature reaches 165. (if it doesn't, pop it in a 400 degree oven for about 8-10 minutes)

  • Step 9

    Serve drizzled with rosemary butter honey.

ingredients

Rosemary butter honey

  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh rosemary (half if using dried)
  • 1 teaspoon red pepper flakes
  • 1/2 cup honey

Rosemary butter honey

  • Step 1

    Melt butter in a small sauce pan.

  • Step 2

    Add rosemary, and red pepper flakes. Cook for 3-5 minutes to soften rosemary.

  • Step 3

    Add honey, and cook on low until honey begins to foam. Turn off heat, and set aside until ready to use.