Start by rinsing the chicken under cold water and patting it dry with paper towels. Rub the chicken with olive oil, garlic powder, salt, and pepper, ensuring every piece is well-coated. Cover the chicken and refrigerate for at least 1 hour. This step is key to infusing the chicken with flavor and keeping it moist once cooked.

While the chicken marinates, set up your breading station. Combine flour, garlic powder, salt, and black pepper in a shallow dish. Beat the egg whites in another. One by one, dip each piece of marinated chicken into the egg whites and then the flour mixture, coating generously. Place the coated chicken on a wire rack and allow it to rest for 30 minutes. This resting time helps the breading adhere better during frying.

Heat your oil to 325°F in a deep fryer or large skillet. Carefully lower the chicken into the hot oil, frying in small batches to avoid overcrowding. Turn occasionally to ensure even browning. Each piece will take 10-12 minutes to reach the perfect golden brown. Use a meat thermometer to confirm the chicken has an internal temperature of 165°F.

Melt the butter in a small skillet over medium heat. Sauté minced garlic with 2 teaspoons of water for about a minute, just until fragrant. Stir in the chopped parsley, salt, and pepper, then whisk until smooth. Remove from heat, but keep the sauce warm.

With the fried chicken still hot, toss it in a large bowl with the buttery garlic sauce. Make sure every piece is coated for maximum flavor. Serve immediately and watch everyone’s faces light up after the first bite!