Michael ruhlman's rosemary-brined, buttermilk fried chicken
Chicken second courses
This is a fried chicken recipe you just can't mess up. Michael Ruhlman uses a speedy rosemary lemon brine, which is key to keeping the chicken flavorful and moist. Because of this (and its ultra-crispy buttermilk battered crust), the chicken will hold well in a warm oven for a couple hours before guests arrive, giving you plenty of time to wipe down the stove, shower, and pour yourself an early glass of wine. Adapted very slightly from <strong><a href="http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438?tag=food52-20">Ruhlman's Twenty</a></strong> (Chronicle Books, 2011)
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