Fennel and Rosemary Fried Chicken or Chicken Wings

by Rachael Ray Show Staff 9:00 AM, August 10, 2016

Aired August 10, 2016

Serves 4-6

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

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


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.