Preheat oven to 230 degrees. Line a baking sheet with aluminum foil.
In a large bowl, combine chicken, cream, 1 teaspoon salt and 1/2 teaspoon pepper.
In another bowl, mix together the flour, red pepper, chopped rosemary, 1 tablespoon of salt, and 2 teaspoons of pepper.
Remove the chicken from the cream and dip each bite into the flour mixture.
Melt the butter in a deep cast iron skillet and add the rosemary sprigs. When the rosemary fizzles, remove it. Fry the chicken until golden brown, 4 to 5 minutes on each side.
If the chicken turns brown too quickly, reduce the heat.
Then bake the chicken in the oven for 15 to 20 minutes.
Let cool 5 minutes before serving.
Purpose: For dinner / For children / For a festive table
Main Ingredient: Poultry / Chicken / Dairy / Herbs / Rosemary
Dish: Hot dishes
- Chicken legs - 8 Pieces
- Chicken Thighs - 8 Pieces
- Flour - 3 Glasses
- Sweet paprika - 2 Tbsp. spoons
- Finely chopped fresh rosemary leaves, plus 4 sprigs - 1 Tbsp. a spoon
- Vegetable oil - 2 cups
- Salt and ground pepper - 1 To taste