One upside to having my husband’s beloved NY Giants out of the Super Bowl is that I can actually enjoy the game. The rest of this week I’ll be posting a few new ideas for Super Bowl snacks. Click here for last year’s favorites. The headliner this year will be Michael Ruhlman’s Rosemary-Brined, Buttermilk Fried Chicken, and if you’re planning to make you need to start at least THREE DAYS ahead. Ruhlman says, “This is the best fried chicken, ever. There I said it. If it’s not, I want to try yours.”
He’s right. The secret is the brine, which is flavored with aromatics and keeps the chicken juicy and flavorful.
Day 1 involves simmering the brine, cooling and then combining with chicken in a bag to rest in the fridge for 8 to 24 hours.
Day 2, chicken is rinsed, patted dry and left uncovered in the fridge for up to three days to dry out the skin (though 24 hours is sufficient). When you are ready to deep fry, the chicken gets dredged in a buttermilk, flour and paprika mixture to produce the crispiest, most flavorful crust.
The results are so worth the wait. After deep-frying in oil for about 12-15 minutes, get ready to bite into the crispiest, most flavorful fried chicken imaginable. Believe the hype. For recipe, click HERE.
