Ingredients

• 2 cups buttermilk
• 1 tablespoon granulated chicken base
• 10 cloves garlic, minced
• 2 tablespoons granulated garlic
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 2 whole chickens, cleaned and quartered
• 5 cups all-purpose flour
• Vegetable shortening or canola oil, for frying
• Garlic Topping, recipe follows, optional
• 2 sticks (1 cup) salted sweet cream butter
• 8 cloves garlic, minced
• 1/2 bunch fresh parsley, chopped small

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Instructions

1. Special equipment: a deep-fry thermometer
2. Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl. Add the chicken and toss to coat. Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight.
3. Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl. Toss the chicken in the seasoned flour, making sure each piece is completely coated. Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don't get soggy.
4. 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. Be sure to not crowd the pan or the chicken will not cook properly. Cool on a rack or plate layered with paper towels. Spoon the Garlic Topping over the fried chicken, if using.
5. 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. Yield: 1 cup.