Description
This Garlic Chicken Fried Chicken features crispy, golden-brown chicken with a flavorful garlic kick. Marinated in buttermilk and fried with garlic-infused oil, this dish brings a delicious twist to classic fried chicken. Perfect for family dinners or weekend gatherings.
Ingredients
- 8 bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk (or regular milk with 1 tbsp vinegar/lemon juice)
- 5 cloves garlic, crushed (for marinade)
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Pinch of salt
- 2–3 cups vegetable or canola oil (for frying)
- 4–5 cloves garlic, minced (for garlic oil)
- Fresh parsley or green onions, chopped (for garnish)
Instructions
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Marinate the Chicken: In a large bowl, combine chicken, buttermilk, crushed garlic, salt, and pepper. Toss well and cover. Let marinate for at least 1 hour, or up to overnight in the fridge.
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Prepare the Dredging Mixture: In another bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, and salt.
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Heat the Oil: Heat oil in a large skillet or deep fryer to 350°F (175°C). (Use a thermometer or drop a small piece of bread into the oil—if it turns golden in 60 seconds, the oil is ready.)
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Dredge the Chicken: Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing gently to coat. Set aside.
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Fry the Chicken: Fry the chicken in batches, cooking for 8-10 minutes until golden brown and crispy, turning occasionally. Ensure the internal temperature reaches 165°F (75°C). Place fried chicken on a paper towel-lined plate.
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Make Garlic-Infused Oil: Heat 2 tablespoons of oil in a small pan over low heat. Add minced garlic and cook for 1-2 minutes until golden brown, being careful not to burn the garlic.
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Coat the Fried Chicken: Drizzle the garlic-infused oil over the hot fried chicken and toss gently to coat.
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Serve: Serve immediately, garnished with chopped parsley or green onions. Pair with mashed potatoes, coleslaw, or cornbread
Notes
- Substitutions: Use boneless chicken for quicker cooking, and adjust the frying time. If you don’t have buttermilk, substitute with regular milk and vinegar/lemon juice.
- Garlic Oil: Don’t let the garlic burn during the infusion. Cook on low heat and remove from heat once golden.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg