Rosemary Fried Chicken

Directions

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