Midwestern Fried Chicken

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Parade Magazine
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1 whole chicken, cut into 10 pieces

Salt and freshly ground pepper

2 cups buttermilk

6 cloves garlic, smashed, divided

1 small bunch fresh sage, leaves only, divided

1 cup plus 3 Tbsp flour, divided

1 cup finely crushed cracker crumbs (such as Ritz crackers)

1 tsp paprika

½ cup lard, chicken fat or peanut oil

3 cups chicken stock

Hot sauce, to taste (I like Ardvark Habanero)

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