Brazilian Fried Chicken

In a medium bowl, season the chicken pieces with salt and pepper.

Season the chicken with the juice of one lime. Then, add the lime rind to the bowl.

Add the crushed garlic and the onion slices to the bowl. Mix the chicken and the seasonings well.

Cover the chicken with buttermilk. Then, cover the bowl and let the chicken marinate in the fridge for at least 30 minutes. You can marinate it overnight, which is about 8 hours.

Remove the chicken pieces from the brine. Pat the chicken dry with a paper towel. Place the chicken pieces in a clean bowl or tray.

Add about a teaspoon of salt to the flour and corn starch mixture. Dust the chicken pieces with the seasoned flour mixture. Mix the chicken and the flour well to combine. Then, set the chicken aside. You don't need to use all the flour; we just want to dust the chicken so the flour absorbs some of the moisture and helps create a crisp outer layer.

Add about a teaspoon of oil to a deep pot or frying pan. Fry the lime slices in the oil to use as a garnish and to flavor the oil (this step is optional). After the limes are fried, remove them from the oil and place them on a tray lined with paper towels.

Add about 2 more tablespoons of oil to the pan. Fry the garlic slices in the oil until they turn golden brown. Then, remove the garlic slices from the heat and place them on the paper towel - lined tray.

Add the rest of the oil to the pan. Heat the oil to 350°F (176.67°C).

Working in batches, fry the chicken in the hot oil until it turns golden brown and is delicious, which takes about 14 minutes. Then, remove the chicken from the oil and place it on a tray lined with paper towels or on a cooling rack.

Serve the fried chicken with lime wedges, fried lime slices, and the fried garlic chips. Add more salt and pepper to taste, if needed.