Blogiversary Guest Post: Rosemary-brined Buttermilk Fried Chicken from Olive and Ruby

This week leads up to my five year blog anniversary!  Yes five crazy years.  And what better to celebrate any big milestone than to do it with friends!  And as you have read before I have some of the greatest blog friends around.

Each day leading up to the BIG ONE I get to share with you the talent these ladies have and the friendships we have developed.

First up is my girl Rhonda of Olive and Ruby.  Rhonda is the very first of this group that I met briefly at our first ever Food Bloggers of Canada conference.  And briefly as in she was a roommate of another woman I was talking to and I think we waved to each other 🙂

Oh boy are we starting this week off huge!  Check out this blow your mind recipe!  And make sure you check this recipe and give her lots of love over on her blog Olive and Ruby.

Fried Chicken by Olive and Ruby

Happy Blogaversary  #TastyG! I wish that you have success beyond your wildest dreams for the next 50 years here at the Tasty Gardener.
If this was your wedding anniversary, it’d be pretty easy to know what to give you, but despite an exhaustive search of the internet, there was no mention of what to give a top-notch food blogger, gardener extraordinaire. So I’m giving you my recipe, (okay not mine really but Michael Ruhlman’s recipe) for homemade fried chicken. It’s a little time intensive but so worth the effort when you first sink your teeth into the crunchy golden chicken.
I still marvel over the fact that although we didn’t meet at the Food Bloggers of Canada conference in 2013, it’s amazing how we’ve formed a great network of friends who support each other through our blogging adventures.
You m’lady are absolutely fearless!
Over the last year that we’ve known each other, I’ve watched you go for what you want, never afraid to put yourself out there and I admire that every much. You’ve got such a warm and welcoming personality that you immediately set me at ease when we first met, and I’m very glad to call you one of my very good foodie friends.
Lots of love and success this next year and always,
Rhonda from Olive and Ruby

Rosemary-brined Buttermilk Fried Chicken from Olive and Ruby
Save RecipeSave Recipe


  • 4 pounds Chicken wings (tips removed)
  • 3 cups All purpose Flour
  • 3 tablespoons Black Pepper
  • 2 tablespoons Paprika
  • 2 tablespoons Fine Sea Salt
  • 2 teaspoons Cayenne Pepper
  • 2 tablespoons Baking Powder
  • 2 cups Buttermilk
  • Oil for deep frying
  • Ingredients for the Brine
  • 1 small onion
  • 4 garlic cloves
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 5 or 6 branches of rosemary
  • 5 or 5 cilantro stalks (Optional)
  • 4 1/2 cups of water
  • 1 lemon, quartered, juiced and seeds removed


  1. Preparing the brine
  2. In a medium saucepan, sauté onion and garlic in the oil until translucent, then add 3 tablespoon of salt after the onion and garlic has been cooked for 30 seconds or so.
  3. Then add water and lemon wedges and juice. Bring water to a simmer until the salt is dissolved. Remove from the heat, allow the brine to cool, then refrigerate until chilled.
  4. Place the chicken in a plastic Ziploc bag, and pour the brine and aromatics into the bag. Seal and remove as much air as possible from the bag, while making sure that the chicken is submerged in brine. Refrigerate for 8 to 24 hours, turning the bag occasionally to redistribute the brine across the chicken.
  5. After the time has elapsed remove the chicken from the brine, rinse the chicken in cold water, part dry and set on a rack or paper towels to dry. Refrigerate uncovered for another day to dry out the day. (Ruhlman says that you can leave the chicken like this for up to 3 days, I left mine for 20 minutes.)
  6. Preparing the chicken
  7. You will need 3 bowls and 2 baking racks.
  8. Combine the flour, baking powder, black pepper, cayenne, sea salt and paprika into a bowl, and whisk ingredients together. When combined divide into 2 bowls. Pour the buttermilk into another bowl.
  9. Arrange the bowls in the following order – Flour mixture, buttermilk, flour mixture. Set a rack on a baking sheet/tray and position after the last bowl of flour.
  10. Dredge the chicken in the flour, shake off the excess then dip into the buttermilk and re-dredge into the 2nd bowl with flour mixture. Put on rack and continue until all pieces are coated.
  11. Heat oil in a pan to 350F. Add in as many pieces as possible without crowding the pan. Cook the chicken for 12 – 15 minutes depending on the size of the pieces. I cooked the wings for about 8 – 10 minutes because of their size.
  12. Remove and set on clean rack and allow to rest for 5 to 10 minutes before serving.
  13. Tip - You can make this chicken ahead of the time. To keep the chicken crunchy after frying, place rack on a baking sheet and put in a 250F oven until you’re ready to serve. This will keep the chicken warm, and continue to dry out the skin and increase the crunchiness factor.
  14. (Taken from Ruhlman's Twenty: Michael Ruhlman)

About Olive and RubyRhonda has a love for cooking, baking and her grandmother’s. Her blog, Olive & Ruby, is named for her grandmothers, whom she credits for teaching her the art of cooking with love. When Olive passed and left a handwritten notebook of recipes to Rhonda, the inspiration for Olive & Ruby was born.Raised on the island of Trinidad, and now rooted in Toronto, Rhonda shares her thoughts on life, what’s cooking in her kitchen, and the odd recipe from that handwritten notebook. With Rhonda’s husband being a vegetarian her passion for the kitchen plays well with her enthusiasm for finding and perfecting vegetarian dishes. Whether it’s a spicy chicken dish or how to make the best bread, Rhonda shares her adventures in and out of the kitchen with her own personal touches added. Visiting Rhonda’s blog will leave you feeling as if you’ve stepped into the sunny warmth of Olive and Ruby’s kitchen!
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  1. I love this festival! Also, I would like Rhonda to make this for me :)

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