Preparation:

Combine Dry Ingredients:

1. In a medium-sized mixing bowl, whisk together the all-purpose flour, kosher salt, Italian seasoning, and granulated garlic until well combined.

Coat the Chicken:

1. Add the chicken pieces to the flour mixture, ensuring each piece is evenly coated. This coating will help create a beautiful golden crust when cooked.

Cooking (Skillet Method):

Sear the Chicken:

1. Heat olive oil in a large, non-stick skillet over medium-high heat until shimmering. Arrange the coated chicken pieces in a single layer. Cook without disturbing them for approximately 4 minutes, allowing one side to develop a golden-brown crust. Flip the pieces and cook for an additional 4 minutes, or until the chicken is fully cooked through. Remove the chicken from the skillet and set aside on a clean plate.

Prepare the Garlic Butter Sauce:

1. Lower the heat to medium and add the grated garlic to the skillet. Stir constantly for 1 to 2 minutes until fragrant and slightly browned.

Deglaze the Pan:

1. Pour in the white wine (or chicken broth) and stir continuously, scraping the bottom of the skillet to release any browned bits. Cook for approximately 2 minutes until most of the liquid has evaporated.

Add Butter and Lemon Juice:

1. Incorporate the cubed butter and lemon juice, stirring until the butter is fully melted and a smooth sauce is formed.

Combine and Serve:

1. Return the cooked chicken to the skillet and gently toss in the garlic butter sauce until thoroughly coated. Garnish with freshly chopped parsley before serving.

Air Fryer Method (Optional):

1. Preheat the air fryer to 400°F (200°C) for 5 minutes.
2. Lightly coat the air fryer basket with cooking spray.
3. Arrange the coated chicken pieces in an even layer, ensuring they are not overcrowded. Lightly spray the chicken with cooking spray.
4. Cook for approximately 14 minutes, flipping the pieces halfway through.
5. Once cooked, proceed with preparing the garlic butter sauce in a skillet as outlined above.