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1
Preheat the oven to 250.
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2
In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley.
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3
Rub the mixture all over the chicken and under the skin.
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4
Season the chicken with salt and pepper and set on a large rimmed baking sheet.
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5
Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150.
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6
Let cool slightly.
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7
Spread the cornstarch in a pie plate.
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8
In another pie plate, beat the eggs with a pinch of salt.
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9
In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 tablespoon each of granulated garlic and dried parsley.
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10
Line a baking sheet with wax paper.
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11
Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour.
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12
Transfer the chicken to the prepared baking sheet.
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13
In a large saucepan, heat 2 inches of canola oil to 375.
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14
Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 165, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings.
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15
Transfer the fried chicken to paper towels to drain.
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16
Let the oil return to 375 and fry the remaining chicken.
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17
Transfer all of the fried chicken to a platter and serve with lemon wedges.
