brine
chicken
dinner
fennel
football
fried
game day
lunch
party
poultry
rosemary
super bowl
wings
appetizers
snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Fennel and Rosemary Fried Chicken or Chicken Wings

Fennel and Rosemary Fried Chicken or Chicken Wings

Meet The Chef Whose Nonprofit Provides Healthy Meals + Human Con…

How To Make a Cucumber Margarita | John Cusimano

See Rachael's Dog Bella Boo Blue's Adorable First Trip to NYC's …

How To Make Shrimp Nachos with Green Tomato or Raw Tomatillo Ver…

75-Year-Old Hot Dog Stand In L.A. Goes Viral On TikTok After Bec…

How To Make No-Bake Chocolate Cream Pie | Duff Goldman

How To Make Waterfall Cake | Cake Boss Buddy Valastro

How To Make Cacio e Pepe With Homemade Cavatelli | Top Chef Joe …

How To Make Cedar Braised Bison | Chef Sean Sherman | The Sioux …

How To Make Pasta alla  Norma | Roasted Eggplant Pasta | Rachael…

Two Steps Home HGTV Couple Gives Backyard Tour With Vertical Gar…

How To Make Challah Panzanella | Jake Cohen

Tommy DiDario Styles Man Who Went Viral Offering To Do Odd Jobs …

How To DIY Sun Protection For Hair | Celebrity Hairstylist Ted G…

How To Do a Twist Braid | Summer Hair Trends | Celebrity Hairsty…

How To Make Quick Beef or Chicken Curry with Ginger and Leeks | …

Rachael + John Get Emotional Sharing Figurine Of "Angel Isaboo" …

Fear The Walking Dead Actress Jenna Elfman On Why She Thinks The…

Dharma & Greg Star Jenna Elfman Reminisces On The Show 20 Years …

How To Make Pasta con Poblano | Rachael Ray

Ingredients

For the Brine:
  • For the Brine:
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 large cloves garlic, crushed
  • 1 teaspoon fennel seeds
  • 6 black peppercorns
  • 6 sprigs rosemary
  • 1/4 cup Kosher salt
  • Juice of 1 lemon
  • 1 quart water
For the Fried Chicken:
  • 24 to 36 drumettes (wings clipped or tips) or 8-12 pieces bone-in, skin-on cut chicken (a combo of drummers, thighs and quartered breasts)
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons fine sea salt or Kosher salt
  • 1 tablespoon fennel pollen or ground fennel
  • 2 teaspoons cayenne pepper or ground hot red pepper or red pepper flakes
  • 2 teaspoon granulated garlic
  • 2 teaspoons granulated onion
  • Vegetable oil for frying
  • 6 sprigs rosemary, for frying
  • 1 lemon, zested and cut into wedges
  • Acacia honey, for drizzling

Yield

Serves: 4-6

Preparation

For the bring, Heat ingredients to dissolve salt.  Fill pot with ice to quick cool the brine.
Pour brine to large plastic food storage bag and add the chicken. Refrigerate for 24 hours.

Remove chicken from bine and pat dry. Pour buttermilk into a deep bowl. Whisk up dry ingredients and divide mixture between two shallow dishes arranged on either side of the buttermilk. Coat the chicken in flour then buttermilk, shake off excess, then coat in flour again. Set coated pieces on a rack. 
 
Heat oil in a deep Dutch oven to 350° to 360°F. Add chicken in batches and cook 12-15 minutes, until golden brown and cooked through. Place cooked pieces on a metal rack to drain excess oil.

Once all of the chicken has been cooked, fry the rosemary stems. Break fried rosemary into smaller sprigs and arrange with the chicken on a serving platter. Dress chicken with lemon zest and arrange cut lemon wedges amongst the chicken pieces to douse over meat. Pass acacia honey at the table for drizzling.