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1
To make the marinade, place the garlic in the bowl of a food processor fitted with the metal blade and pulse until minced.
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2
Add the lemon juice, onion, parsley, wine, olive oil, salt, and pepper and process until finely chopped.
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3
Transfer the marinade to a large mixing bowl, add the chicken pieces, and toss to combine.
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4
Cover and refrigerate overnight.
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5
In a small bowl, whisk together the flour, oregano, and baking powder.
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6
Remove the chicken from the refrigerator and leave it in the marinade.
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7
Add the flour mixture and stir to coat the chicken evenly.
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8
Discard any marinade remaining in the bowl.
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9
In a large heavy skillet, heat 12 inch of vegetable oil over medium heat to 365F.
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10
Set a wire rack over a rimmed baking sheet.
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11
Working in batches, carefully place 6 to 8 pieces of chicken in the oil.
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12
Fry, turning often, for 8 minutes, or until brown and juices run clear.
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13
Maintain a frying temperature of 340F to 350F.
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14
Drain the chicken on the wire rack.
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15
Repeat with the remaining pieces.
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16
After all the meat is fried, turn off the heat.
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17
Line a plate with a paper towel.
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18
Place the sliced garlic in a metal strainer and slowly lower into the hot oil to fry for 10 to 15 seconds or until lightly browned.
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19
Quickly remove the strainer from the oil and drain garlic on the prepared plate.
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20
Serve the chicken sprinkled with garlic and additional chopped parsley.
