Garlic Chicken Fried Chicken

If you love fried chicken and garlic, then you’re in for a treat with this Garlic Chicken Fried Chicken recipe. Picture this: crispy, golden-brown chicken with a flavorful garlic kick that makes every bite even more irresistible. This isn’t just your average fried chicken—this recipe takes it to the next level by incorporating a delicious garlic marinade and a garlic-infused frying oil. It’s the perfect dish for family gatherings, weekend dinners, or whenever you’re craving something extra flavorful. Trust me, this Garlic Chicken Fried Chicken is going to become your new favorite!

Why You’ll Love This Recipe?

Garlic Chicken Fried Chicken is everything you love about traditional fried chicken—crispy, tender, and packed with flavor—plus a punch of garlic that adds an unexpected but delicious twist. The prep time is around 20 minutes, and the cook time is about 20-25 minutes, making it easy to get this crispy goodness on the table in no time. Whether you’re cooking for a crowd or just treating yourself, this dish is sure to impress everyone who takes a bite. Plus, it’s guaranteed to make your kitchen smell like heaven!

Ingredient Notes

• Chicken – You can use bone-in, skin-on chicken pieces (such as drumsticks, thighs, or breasts) for this recipe. Bone-in pieces tend to stay juicier and tender when fried. If you prefer boneless chicken, feel free to swap in chicken breasts or tenders.
• Garlic – Fresh garlic is essential for both the marinade and the frying oil. The garlic in the marinade infuses the chicken with flavor, while the garlic oil gives the chicken that irresistible garlic aroma when it’s fried.
• Buttermilk – The buttermilk helps tenderize the chicken and gives it a tangy flavor. If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
• Flour – For the crispy coating, all-purpose flour works best. You’ll also season the flour with garlic powder, onion powder, paprika, and salt for that flavorful outer crust.
• Cornstarch – Adding a little cornstarch to the flour helps create a super crispy, crunchy exterior that stays crunchy even after the chicken cools slightly.
• Oil – Vegetable or canola oil is great for frying, as it has a high smoke point and neutral flavor. If you really want that garlic flavor to shine through, you can also add a couple of tablespoons of garlic-infused oil to the frying oil.

Substitutions:

• Chicken: If you prefer boneless options, you can use chicken breasts, tenders, or even chicken wings for a different take.
• Buttermilk: If you don’t have buttermilk, regular milk with a bit of lemon juice or vinegar will work as a substitute.
• Spices: Feel free to adjust the seasoning in the flour—add cayenne pepper for a little extra heat or swap paprika with smoked paprika for a smoky flavor.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the chicken with the buttermilk, 5 cloves of crushed garlic, salt, and pepper. Toss everything together until the chicken is well-coated. Cover the bowl and let the chicken marinate for at least 1 hour (or up to overnight in the fridge) to allow the flavors to soak in.

2. Prepare the Dredging Mixture

In another bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, and a pinch of salt. This will form the crispy coating for the chicken.

3. Heat the Oil

In a large skillet or deep fryer, pour enough oil to fully submerge the chicken (about 2-3 inches deep). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, you can drop a small piece of bread into the oil—if it sizzles and turns golden brown in about 60 seconds, the oil is ready.

4. Dredge the Chicken

Remove the chicken pieces from the buttermilk marinade and let the excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure the coating sticks well. Set the coated chicken aside while you prepare the garlic-infused oil.

5. Fry the Chicken

Carefully add the chicken pieces to the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for about 8-10 minutes, turning occasionally, until it’s golden brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (75°C) for the meat to be fully cooked. Remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

6. Make Garlic-Infused Oil

In a small pan, heat a couple of tablespoons of oil over low heat and add 4-5 cloves of minced garlic. Let the garlic infuse into the oil for 1-2 minutes, making sure not to burn the garlic. Once the garlic is golden brown, remove from heat.

7. Coat the Fried Chicken

Once all the chicken is fried and still hot, drizzle the garlic-infused oil over the crispy chicken pieces. Toss them gently to coat the chicken with that fragrant garlic goodness.

8. Serve

Serve the Garlic Chicken Fried Chicken immediately, garnished with chopped parsley or green onions for a burst of color. Pair with your favorite side dishes like mashed potatoes, coleslaw, or cornbread, and enjoy!

Expert Tips for the Best Results

• Don’t Skip the Marinade: Marinating the chicken in buttermilk is essential for making the meat tender and juicy. Allow the chicken to soak for at least an hour, but overnight marination will give you even better results.
• Control the Oil Temperature: Maintaining the right oil temperature is key to getting crispy fried chicken. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the chicken will turn out greasy. Use a thermometer to keep it around 350°F (175°C).
• Double Dredge for Extra Crispiness: For an even crunchier coating, try double dredging the chicken. After the first coating, dip the chicken back into the buttermilk and coat it with the flour mixture again before frying.
• Garlic Infusion Is Key: Infusing garlic into the oil after frying adds an extra layer of flavor to the chicken. Be sure to cook the garlic on low heat to avoid burning it, which can turn it bitter.

Serving Suggestions

This Garlic Chicken Fried Chicken pairs wonderfully with a variety of sides. Serve it with buttery mashed potatoes, creamy mac and cheese, or a fresh coleslaw to balance the richness of the fried chicken. You could also serve it with a side of garlic bread for an extra garlic punch!

Storage and Reheating Tips

• Fridge: Leftover garlic fried chicken can be stored in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before storing.
• Freezer: You can freeze fried chicken for up to 2 months. Place the chicken in a single layer on a baking sheet to freeze, then transfer it to an airtight container or freezer bag.
• Reheating: Reheat the fried chicken in the oven at 375°F (190°C) for 10-15 minutes, or until heated through. This will help preserve its crispiness. You can also reheat it in a skillet over low heat to keep it crispy.

Frequently Asked Questions

Can I use boneless chicken for this recipe? Yes! Boneless chicken breasts or tenders will work well. Just be mindful of the cooking time since boneless chicken cooks faster than bone-in pieces.

How do I make the garlic oil without burning the garlic? To prevent burning the garlic, cook it on low heat and keep a close eye on it. Once it turns golden brown, remove the oil from the heat to stop it from cooking further.

Can I make this recipe ahead of time? You can fry the chicken ahead of time and store it in the fridge. When you’re ready to serve, reheat it in the oven or on the stove to restore its crispy texture.

Conclusion

Garlic Chicken Fried Chicken is the ultimate comfort food with a flavor-packed twist. Crispy on the outside, tender and juicy on the inside, and bursting with garlic flavor in every bite—this recipe will quickly become a favorite in your household. Try it out and enjoy the garlicky goodness! Let me know how it turns out in the comments and if you added any special twists to the dish. Happy cooking!

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