Rub the chicken with salt, pepper and garlic powder. Fill a large skillet, preferably cast iron, with enough vegetable oil just to cover the cut-up chicken. Fry, turning once, until golden brown. (We find it comes out crispier if you fry skin up first.) Remove the chicken when done and add the thinly cut potatoes to the hot oil. Cook until crisp. Rub a generous amount of chopped garlic and parsley (mixed together) over the cooked chicken and potatoes.