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We’re Obsessed Over This Awesome Rosemary Fried Chicken

2 months ago

We’re Obsessed Over This Awesome Rosemary Fried Chicken

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There’s nothing like the comfort and joy that good ol’ fried chicken can bring to anyone. From the golden crispy skin to the tender and juicy meat, it definitely is food for the soul. But if you add in the subtle hint of fresh rosemary plus a blend of McCormick dried spices, then it’s whole other level of deliciousness. Serve it up with creamy mashed potato and you’ve got yourself a meal to take comfort in.

 

ROSEMARY FRIED CHICKEN
Makes 6-8 servings

1 Whole chicken, cut into 8 pieces, pat dry
4 cups Cooking oil

MARINADE
4 sprigs Fresh rosemary, leafy part chopped or cut with scissors, stems discarded
1 cup Sour cream
1 cup Full cream milk
¼ tsp McCormick Spanish Paprika
¼ tsp McCormick White Pepper Ground
¼ tsp McCormick Black Pepper Ground
½ tsp McCormick Onion Powder
¼ tsp McCormick Garlic Powder
¼ tsp McCormick Cayenne Pepper

SEASONED FLOUR
2 cups All-purpose flour
2 Tbsps McCormick Iodized Salt
1 Tbsp McCormick White Pepper Ground
1 Tbsp McCormick Spanish Paprika
3 sprigs Fresh rosemary leaves, finely chopped, stems discarded

    1. First, make the marinade. In a large bowl, combine the chopped rosemary, sour cream, milk, McCormick Spanish Paprika, McCormick White Pepper Ground, McCormick Black Pepper Ground, McCormick Onion Powder, McCormick Garlic Powder, and McCormick Cayenne Pepper. Mix well. Add the chicken and immerse in the marinade. Cover bowl with cling wrap. Refrigerate for 10-12 hours or overnight.
    2. When ready to cook, prepare the seasoned flour. Combine the flour, McCormick Iodized Salt, McCormick White Pepper Ground, McCormick Spanish Paprika, and chopped rosemary in another bowl.
    3. Heat cooking oil in a deep-frying pan. Drain chicken completely and pour out the marinade. Coat chicken with the seasoned flour. When oil is hot, deep-fry chicken for 8-10 minutes, depending on the size of the chicken part. Transfer fried chicken to a colander lined with paper towels to drain excess oil. Serve immediately.

Recipe by Chef Melissa Sison-Oreta
Photographed by Floyd Jhocson of Studio 100

 

Make it a McCormick night with these flavorful chicken dishes:

Alabama-style Chicken Thighs

Baked Mayo Chicken

Cuban Chicken with Fried Plantains

Spiced Wings with Coconut-Cilantro Pesto

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