Fried Chicken

The chicken carcass is marinated with mayonnaise and apple cider vinegar, and then the chicken is fried under the load in a pan, a la tobacco chicken.

Ingredients

Chicken carcass – 1 pc. (1.5 kg)
Mayonnaise – 0.5 cups
Apple cider vinegar – 1/3 cup
Water – 0.25 cups
Sugar – 2 tbsp
Fresh rosemary (chopped) – 1 tbsp
Vegetable oil

Directions

Using kitchen scissors, cut the chicken along the back, remove the ridge.
In a large plastic bag, combine mayonnaise, apple cider vinegar, water, sugar, and rosemary. Put the chicken in a bag with the marinade, tie the bag and shake well so that the carcass is all in the marinade. Put the chicken in the refrigerator for 8 hours, turn over occasionally.
Remove the chicken carcass from the marinade. Remove the marinade.
Heat a large skillet over medium-high heat, brush with oil. Open the chicken carcass and put it in a pan, put a heavy load on top, for example, you can use a couple of bricks wrapped in foil. Fry the chicken under load for about 20 minutes on each side.
Cut the fried chicken into pieces. Serve immediately.

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