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1
Preheat oven to 450 degrees, with racks in upper and lower thirds.
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2
Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet.
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3
In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
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4
In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper.
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5
Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet.
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6
Dredge chicken in flour mixture a second time; return to sheet.
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7
In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high.
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8
When rosemary sizzles rapidly, remove and discard.
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9
In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack.
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10
(If chicken browns too quickly, reduce heat.)
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11
Remove foil; set a rack on that baking sheet.
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12
Transfer half the chicken to this empty rack.
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13
Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165, 15 to 20 minutes.
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14
Let cool 5 minutes before serving.
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15
(To store, let cool, then layer between paper towels; refrigerate up to 1 day.
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16
If desired, bring to room temperature before serving.
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17
).
