Rosemary Fried Chicken

• 8 chicken legs
• 8 chicken thighs
• 2 cups low-fat buttermilk
• coarse salt and pepper
• 3 cups all-purpose flour
• 2 tablespoons sweet paprika
• 1 tablespoon finely chopped fresh rosemary leaf, plus 4 sprigs
• 2 cups vegetable oil, such as safflower

1. Preheat oven to 450 degrees, with racks in upper and lower thirds.
2. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet.
3. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
4. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper.
5. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet.
6. Dredge chicken in flour mixture a second time; return to sheet.
7. In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high.
8. When rosemary sizzles rapidly, remove and discard.
9. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack.
10. (If chicken browns too quickly, reduce heat.)
11. Remove foil; set a rack on that baking sheet.
12. Transfer half the chicken to this empty rack.
13. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165, 15 to 20 minutes.
14. Let cool 5 minutes before serving.
15. (To store, let cool, then layer between paper towels; refrigerate up to 1 day.
16. If desired, bring to room temperature before serving.
17. ).

chicken, chicken, lowfat buttermilk, salt, allpurpose, sweet paprika, rosemary leaf, vegetable oil

Taken from www.food.com/recipe/rosemary-fried-chicken-429123 (may not work)