Michael Symon's Midwestern Fried Chicken

This is from a menu for a Super Bowl party.

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• 1  whole chicken, cut into 10 pieces
•  salt & freshly ground black pepper, to taste
• 2  cups buttermilk
• 6  garlic cloves, smashed divided
• 1  small  bunch fresh sage, leaves only divided
• 1  cup flour
• 3  tablespoons flour
• 1  cup  cracker crumb, finely crushed (Ritz crackers)
• 1  teaspoon paprika
• 1⁄2 cup  lard, 1/2 cup chicken fat or 1⁄2 cup  peanut oil
• 3  cups  chicken stock
•  hot sauce, to taste (recommend Ardvark Habanero)

Directions

1. Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
2. Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
3. When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes).
4. While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour.
5. Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally.
6. Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you’d like.
7. Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.