rosemary fried chicken and tomatoes with parsley vinaigrette... 1 hour

the goods:

8 chicken legs and thighs - I used all boneless skinless thighs, but the kids really like the legs, so serve according to your crowd!
2 cups buttermilk
3 cups all-purpose flour
2 tablespoons paprika
1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
2 cups vegetable oil

1 cup fresh flat-leaf (or Italian) parsley
1/2 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
6 plum tomatoes, quartered



In a large bowl, stir together buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper;



Add chicken and set aside (or cover and refrigerate overnight).



In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper.



Lift chicken from buttermilk (allowing excess to drip off), and dredge in flour mixture; transfer to a sheet of foil.



Dredge chicken in flour mixture a second time and return to foil.



In a 12-inch cast-iron skillet or a 5-quart dutch oven, (heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. Working in batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to a wire rack placed over a rimmed baking sheet.



Bake chicken at 450 degrees for 15 to 20 minutes.



While chicken is baking... get out your blender!



Add parsley, olive oil, vinegar, mustard, and garlic.



Season with salt and pepper.



Blend until vinaigrette is smooth. Refrigerate until ready to use.



Drizzle tomatoes with vinaigrette and serve with fried chicken.



My friends came over for some fried chicken soul-food goodness last night and affectionately named my vinaigrette "green-goo"... but don't let that deter you! Kiersten also brought amazing mashed potatoes... but you'll have to beg her for that recipe...