Lemon Fried Chicken
MAKES ABOUT 6 SERVINGS
The salt in the brine helps the chicken absorb the lemon flavor, resulting in a zesty twist on this Southern staple.
1½ cups whole buttermilk2 tablespoons kosher salt, divided1 tablespoon hot sauce1 (3½-pound) whole chicken, cut into pieces2 lemons, sliced2 cups all-purpose flour2 teaspoons ground black pepper1 teaspoon lemon zestPeanut oil, for fryingGarnish: chopped fresh rosemary, lemon wedges
1. In a large bowl, stir together buttermilk, 1 tablespoon salt, and hot sauce. Add chicken pieces and lemon slices; cover and refrigerate for at least 4 hours or up to 24 hours.
2. In a shallow dish, whisk together flour, pepper, zest, and remaining 1 tablespoon salt. Dredge chicken and lemon slices in flour mixture, shaking off excess. Place on a wire rack; let stand for…
