In a medium bowl, season chicken pieces with salt and pepper
Season with the juice of one lime and thrown lime rind in there as well
Add the crushed garlic, the onion slices and mix well
Cover with the buttermilk, and let it marinate covered in the fridge for at least 30mins (I marinate overnight ~8hours)
Remove the chicken pieces from the brine and pat dry with a paper towel and place the chicken pieces in a clean bowl or tray
Add about a tsp of salt to the flour and corn starch mixture and dust the chicken pieces, mix well to combine, set aside (you do not need to use all the flour, we just want to dust the chicken so the flour absorbs some of the moisture and help create a crisp outer layer – image above)
Add about a tsp of the oil to a deep pot or frying pan and fry lime slices to use as your garnish and to flavor the oil (optional), after the limes are fried, removed them and place them in a tray lined with paper towels
Add about 2 more tbsp of oil to the pan and fry the garlic slices until they are golden brown, then remove them from the heat and place them on the paper towel lined tray
Add the rest of the oil to the pan and heat to 350 degrees
Working in batches, fry in hot oil until golden brown and delicious (~14ish mins), then remove them and place in a tray lined with paper towels (or leave them in a cooling rack)
Serve with lime wedges, fried lime slices and the fried garlic chips – hit it with some more salt and pepper to taste, if needed
