Cut the chicken, clean well and dry. Place in a bowl, season with lemon juice, salt, pepper and parsley to taste and let rest for 1 hour in the refrigerator.
In a bowl, combine the cornmeal, flour, lemon zest and pepper in a shallow dish. Dip the chicken pieces in the mayonnaise and then in the dry mixture.
Heat a large skillet with oil. Fry the garlic cloves for 3 minutes or until golden. Drain on absorbent paper. Then fry the chicken pieces little by little until golden brown.
Drain on absorbent paper and transfer to a plate. Sprinkle the garlic and serve. If desired, serve with lemon wedges.
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