Ashley's and Jojo's Fried Chicken

This is a recipe that me and one of my favorite aunts, Joanna, used to make when I would spend the summer with her. The marinade has many variations. (The variations are that you can use whatever you want to. Our variations depended on budget alone for my aunt is an artist with shallow pockets.) Marinating is key to the success of this recipe. I try to marinate overnight or in the morning so that it can be ready when I get hiome from school or work. An hour or two will make a difference but the longer the chicken is in the marinade, the more delicious it will be in the end. You don't have to use chicken legs, but that is me and JoJo's favorite part of the chicken. Enjoy!

• Ready In: 7 hrs 45 mins
• Yields: 8-10 chicken legs

Ingredients

• 1  small  white onion
• 1 1⁄2 tablespoons fresh rosemary
• 1 (36 ounce) bottle  of zesty  Italian dressing
• 1⁄2 cup sugar
• 8 -10  chicken legs
• 2  tablespoons garlic powder
• 2  tablespoons onion powder
• 2  tablespoons  cajun seasoning
• 4  eggs
• 1  tablespoon Worcestershire sauce
• 2  cups all-purpose flour
•  vegetable oil, for frying

Directions

1. Peel and roughly chop onion and rosemary. Stir in a large bowl or plastic container along with sugar and entire bottle of italian dressing. Add chicken to mixture and refrigerate for at least six hours.
2. Remove chicken from marinade and put in a clean, empty bowl or a clean kitchen sink. Season chicken with half of the garlic powder, half of the onion powder, and half of the cajun seasoning. Toss the chicken around and rub the spices very well into the skin of the chicken.
3. In another bowl beat eggs and worchestershire sauce very well.
4. Add flour and remaining, garlic powder, onion powder, and cajun seasoning into a ziploc bag. Seal the bag and shake very well to blend the flour and spices.
5. Dip each piece of chicken into egg mixture, then into flour mixture and then drop into the hot oil. Do not overcrowd chicken into skillet. Deep fry until bone in chicken is white.
6. Place on a cooling rack or paper towel and let cool.
7. Serve.