Remove the chicken pieces from the marinade and brush off any garlic or lemon zest. Dredge the chicken pieces in the flour mixture on both sides, shaking off the excess. Dip in the egg to coat, allowing the excess to drip off, then dip once more in the flour. Working in batches, if necessary, add the coated chicken pieces to the hot oil and fry, turning occasionally, until the chicken is golden brown and cooked through, 15 to 20 minutes per batch. An instant-read thermometer stuck into the deepest part of a thigh should read 165°F [75°C]. If frying in batches, add additional oil to the pan as necessary. Transfer the fried chicken to the prepared plate to drain and sprinkle with a little more salt. Serve immediately. Store leftovers, covered, in the fridge for up to 3 days.