Pat the chicken dry.

Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best.

Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.

Cover a baking sheet with paper towels and place a cooling rack over the top.

Turn oven to warm.

Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil.

Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley.

Transfer chicken to a serving platter and drizzle garlic oil over the top. Serve hot.