|1 3/4 cup • Manzanilla olive brine|
|4 • Rosemary sprigs|
|3 • Garlic cloves|
|8 • skin-on, bone-in chicken thighs (about 4 lbs)|
|• Peanut oil • for frying|
|1 cup • All-purpose flour|
|1 cup • Dark rye flour|
|• Manzanilla olives • for serving|
For the brine, in a large bowl, whisk together the olive brine, rosemary, an garlic cloves. Add the chicken thighs and submerge, cover, and refrigerate for 12 hours.
In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 365°F. Set a wire rack over a rimmed baking sheet.
In a shallow bowl, whisk together the all-purpose flour and dark rye flour.
Working with half of the chicken at a time, reach into the bag and turn each thigh over to make sure it's heavily coated with the brine. Remove each thigh from the bag and dredge in the hot oil. Fry for 13 to 15 minutes, or until golden brown and juices run clear. Maintain a frying temperature of 330°F to 350°F. Drain the chicken on the wire rack.
Serve with Manzanilla olives.