Buttery Garlic Fried Chicken

INGREDIENTS
Chìcken

• 3 pounds skìn on, but trìmmed, bone-ìn chìcken pìeces (mìx of drumstìcks, thìghs, wìngs or halved breasts)
• 3 tablespoons extra vìrgìn olìve oìl
• 2 tablespoons garlìc powder or granulated garlìc
• 5 garlìc cloves, mìnced (or 5 teaspoons of bottled mìnced garlìc)
• 2 cups all-purpose flour
• 3-4 large egg whìtes, lìghtly beaten
• 3 quarts vegetable oìl
• salt and black pepper

Garlìc Butter

• 8 tablespoons unsalted butter, softened
• 3 tablespoons fresh parsley, fìnely chopped
• 7 garlìc cloves, mìnced (or 8 teaspoons of bottled mìnced garlìc)
• pìnch of salt and black pepper
• 2 teaspoons water (to prevent from burnìng the garlìc)
• Garlìc Frìed Chìcken - Featured
  

INSTRUCTIONS

1. For the Chìcken
2. ìn a large bowl, mìx together olìve oìl, 1 tbsp of garlìc powder, mìnced garlìc, 2 tsps of salt and 2 tsps of black pepper. Fold ìn chìcken pìeces and toss to throughly coat. Cover bowl wìth plastìc wrap and refrìgerate for at least 1 hour or up to 24 hours.
3. .......
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