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1
Special equipment: a deep-fry thermometer
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2
Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl.
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3
Add the chicken and toss to coat.
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4
Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight.
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5
Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl.
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6
Toss the chicken in the seasoned flour, making sure each piece is completely coated.
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7
Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don't get soggy.
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8
Fill a heavy-bottomed pot or Dutch oven with enough vegetable shortening to completely submerge the chicken and heat it until a deep-fry thermometer registers 300 degrees F. Deep-fry the chicken in batches, turning occasionally to prevent burning, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 15 to 20 minutes.
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9
Be sure to not crowd the pan or the chicken will not cook properly.
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10
Cool on a rack or plate layered with paper towels.
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11
Spoon the Garlic Topping over the fried chicken, if using.
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12
Melt the butter in a skillet over low to medium heat and saute the garlic and parsley until the garlic is softened, 7 to 10 minutes.
