1 small onion, 2 cloves of garlic, 1/2 teaspoon of vegetable oil, 2 tablespoons of salt, 2-3 sprigs of rosemary, 500 milliliters of water, 1 lemon

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Chicken thighs. 4 chicken thighs, 4 chicken wings (wing tips removed), 210g plain flour, 1.5 tablespoons black pepper, 1 tablespoon salt, 1 tablespoon paprika, 1 tablespoon baking powder, 1 cup buttermilk, vegetable oil, fried rosemary, shredded lemon zest

I'm not much of a fan of big "one and done" chicken thighs. I'm not a big fan of big "one and done" chicken thighs, but rather enjoy the process of gnawing on the bones ...... So I use all wing roots, you don't have to follow my example. The secret to making chicken pieces tasty and flavorful lies in the first half of the ingredient list, which you need to use to soak the chicken pieces to complete the marinade. Here's how to do it:

1. Shred the onion and crush the garlic. In a deep pan over medium heat, pour in a little oil and sauté until the onions are translucent (about 3 minutes);

2. Add 2 tablespoons of salt, rosemary, and continue to sauté for about 30 seconds, add the water, and squeeze the lemon juice into it (be careful not to drop the seeds in);

3. Turn the heat to low, and lightly stir to dissolve the salt, then remove the pan from the heat, let it cool naturally, and then place it in the fridge to chill.

4. Place the chicken pieces in a large, sturdy plastic bag, preferably with a large bowl bottom to be safe, and pour all the cold stock into the bag, then tie the bag tightly, pushing out as much air as possible to keep the chicken pieces submerged in the water;

5. Place in the refrigerator and leave to chill for at least 8 hours, but up to 24, turning the bag around from time to time to ensure that the chicken pieces are evenly flavored.

After the above steps, the seasoning of the chicken pieces is complete, and the frying of the chicken will begin:

Rosemary Fried Chicken? Methods

1) Remove the chicken from the stock, rinse with cool water, control the water and place on a rack to dry or use kitchen paper to absorb the water on the surface; the chicken can be stored in the refrigerator for 3 days, ideally, it should be placed in the refrigerator for a day (uncovered) to allow the skin to dry out naturally. But you can't wait to start frying right away;

②In a large bowl mix flour, baking powder, black pepper, salt, paprika, etc., and divide the mix evenly between the two bowls;

③Take another bowl, pour in white pint of milk, and place the chicken pieces in one bowl to dip into the flour seasoning, shake off the excess powder, and then put them into the milk in order, then fish them out, and put them into the The second bowl and then dip the chicken into the flour seasoning, put on a plate;

④Take a high side of the pot pour vegetable oil (try not to exceed 1/3 of the body of the pot), pour the vegetable oil, heat to 180 ℃, put the chicken pieces in turn, pay attention to turn at any time, until browned, depending on the size of the chicken pieces, may be from 8 to 15 minutes. After frying, fish out and put on a rack to cool for 5-10 minutes, during which time you can fry two sprigs of rosemary, then garnish with the lemon zest rub and serve!

Buttermilk, also known as skim milk, is a sour-flavored, thicker product left over from the processing of butter from full-fat cream, and also translates to buttermilk. It is much lower in fat than regular milk, and is widely used in cakes, breads, and to promote the role of expanders such as baking soda, baking powder, and yeast, and also acts like vinegar to prevent discoloration; it is used to marinate chicken and pork to make the meat more tender and flavorful.

A lot of people do not want to do at home the important reason for fried chicken is the cost of oil, I'm no exception, so this time the use of 1Q (see above, about 1 liters) small pot, we recommend that you use the bottom of the small pan deep pan, so that pour a bowl of oil into it can be fried a lot of chicken pieces can be saved a little bit of oil.

If you want to serve it as a snack for your guests, you can put the fried chicken in the oven after it is done and keep it at a constant temperature of 120℃ to keep it crispy, if you have a convection oven at home, it would be even better.

This fried chicken is many times better than the original flavor of so-and-so's chicken ...... The frozen chicken pieces used in fast-food restaurants can't be as naturally tender as the fresh ones at home (although I used to buy a couple of pieces every now and then), and you don't have to use any MSG or chicken extract to make it at home, so you won't be thirsty after eating it. And the layer of seasoned crispy skin on the outside, ah, really want to peel off the crispy skin of the fried chicken, only for others to eat the chicken ......

After 8 hours + marinating, all the flavors are integrated into the chicken pieces inside ...... I just can't resist the unprecedented Po out to eat! Halfway through the picture to prove its tenderness and juiciness.