INGREDIENTS
8
Chicken legs
8
Chicken wings
5
Branches rosemary, each 4 to 5 inches long
4
Garlic cloves
1
Lemon
1
Onion, small
3 cups
All-purpose flour
2 tbsp
Baking powder
3 tbsp
Black pepper, freshly ground
2 tsp
Cayenne pepper
3 tbsp
Kosher salt
2 tbsp
Paprika
2 tbsp
Sea salt, fine
1 tsp
Vegetable oil
2 cups
Buttermilk
4 1/2 cups
Water
6 cups
Neutral, high-heat oil for deep-frying (like canola)