Heat the oil in a saucepan over medium heat and sauté the onion until soft and translucent. Add the garlic, salt and rosemary, and cook for 30 seconds. Add the hot water and lemon, squeezing the juice into the water, taking care to remove any seeds.

Remove from heat once the salt has dissolved, and allow to cool.

Place the chicken pieces in the brine and refrigerate for 4-6 hours (overnight is even better).

Remove the chicken from the brine, rinse in cold water, pat dry with kitchen paper and set aside.

Mix the flour, pepper, paprika, salt, baking powder and cayenne pepper in a bowl. Divide between two bowls, and pour the buttermilk into a third bowl. Set a rack on top of a paper towel.

Dust the chicken in the flour mixture, shaking off the excess, then dip into the buttermilk then dip again in the 2nd bowl of flour. Place the dredged chicken pieces on a rack over a baking tray for the excess to drip off.

Heat the oil in a large pot to 180°C. Gently fry the chicken until beautifully golden brown and crunchy and cooked through. (10-15 minutes depending on the size of your chicken pieces.)

Keep warm in an oven until you have fried all the chicken then serve with Chipotle MAYU and coleslaw. Also delicious popped into a toasted brioche bun!

In a mixing bowl, combine the cabbage, carrots, parsley and toasted nuts. Toss in olive oil and lemon juice and season with salt and pepper.