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

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

You're Doing It Wrong: How to Burn + Extinguish Your Candles So …

How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …

How to Make Bifteki (Greek Burger Patties) | Rachael Ray

First Makeover Back in the Studio is for a Deserving Woman Who's…

Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…

How to Tell if Someone's Been in Your House While You're Away, A…

How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…

This 16-Year-Old Started Her Secret Identity Movement for All Wo…

How to Transition Back to "Real Clothes" with Comfortable Staple…

How to Make Chicken with Apples and Pears and Cheesy Potatoes | …

Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …

Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…

Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…

How to Make Corn Crème Brûlée | Richard Blais

How to Make Charred Radicchio Salad | Rachael Ray

How to Make Butter-Basted Ribeye Steaks | Richard Blais

How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…

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.