Crispy Rosemary Chicken Recipes

ROSEMARY-SCENTED, EXTRA-CRISPY FRIED CHICKEN

Rosemary-Scented, Extra-Crispy Fried Chicken image

Pretty much everyone loves fried chicken, in this recipe from Tuscany the chicken is marinated in a rosemary, sage and garlic mixture before it gets fried. To learn how to get an extra-crispy and flaky crust look at the video I posted at the following link: http://www.youtube.com/watch?v=UMWdyD9Plr4

Provided by alfrescoacsi

Categories Whole Chicken

Time 4h10m

Yield 18-20 pieces, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs chicken
4 sprigs fresh rosemary
10 leaves fresh sage
2 garlic cloves
fresh ground black pepper (20-30 turns pepper mill)
2 eggs
2 tablespoons extra virgin olive oil
3 teaspoons salt
10 ounces flour
2 quarts peanut oil, for deep-frying
1 -2 lemon

Steps:

Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.
Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
Serve the chicken with lemon wedges.

Nutrition Facts : Calories 4910.2, Fat 493.1, SaturatedFat 89.5, Cholesterol 348.1, Sodium 2019.8, Carbohydrate 56.1, Fiber 2.4, Sugar 0.7, Protein 74

CRISPY ROSEMARY CHICKEN

Crispy Rosemary Chicken image

I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!

Provided by Shels

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) package extra crispy original Shake-n-Bake
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon pepper
1 lb bone-in chicken breast halve, i used boneless (4)
1 large egg, beaten (I used fat free Italian dressing)

Steps:

Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
Brush chicken lightly with egg.
Add one chicken piece to bag and shake until evenly coated.
Repeat with remaining chicken pieces.
Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
Discard any remaining mixture in shaker bag.
Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).

Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3

FRESH ROSEMARY CHICKEN THIGHS

Fresh Rosemary Chicken Thighs image

Quick, tasty rosemary chicken thighs.

Provided by Arlene Tallman

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 ½ tablespoons chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 chicken thighs
olive oil cooking spray

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg

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