In a bowl, add the chicken and season it with salt and black pepper. Then, add 3 tablespoons of plain flour and toss the chicken until evenly coated.
Let the chicken marinate for 30 minutes to allow the flavors to meld together.
After marination, heat some oil in a pan over medium heat and shallow fry the chicken until it turns golden brown and crispy.
Once cooked, remove the chicken from the pan and set it aside.
In a separate pan, melt the butter over medium heat. Once the butter has melted, add the garlic cloves and sauté them for about 1 minute, allowing the garlic to release its aroma.
Then, add 1 tablespoon of plain flour to the pan and mix well until it forms a roux (a thickened paste).
Next, gradually add water to the roux, stirring constantly to avoid lumps, and cook until the sauce thickens to your desired consistency.
Once the sauce has thickened, add oregano and black pepper, mixing well to combine the flavours.
Return the fried chicken to the pan with the sauce and cook on high heat for a few minutes, allowing the chicken to absorb the sauce and heat through.
Finally, garnish with fresh parsley before serving for a burst of colour and flavour.
