Heat 1 quart of water, 1/2 cup kosher salt, brown sugar, 1 tablespoon rosemary and 1 teaspoon garlic powder until salt and sugar dissolve. Pour in remaining quart of water. Allow to cool to room temperature.

Put chicken drumsticks and thighs in a gallon size plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.

When ready to make the chicken, preheat the oven to 375 degrees. Pour canola oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.

Place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, plain bread crumbs, remaining teaspoon rosemary, garlic powder and salt together on a plate.

Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until golden brown and cooked through. Transfer to a serving platter and serve hot.