Fried Chicken With Garlic

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Fried chicken with garlic is a delicious Korean fried chicken dish made by marinating the whole bird in soy sauce and other flavorful ingredients, pan-frying it, and then garnishing it with toasted sesame seeds and minced garlic. Fried chicken with garlic is an amazingly flavorful dish that’s relatively easy to make.

Garlic Fried Chicken

F&W’s Justin Chapple seasons and bakes his chicken at low heat in the oven before battering and deep-frying it until it’s crazy crispy and extremely juicy. The benefit: Baking the chicken first means it can be fried quickly at high heat and develop the perfect crust. 

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Garlic Fried Chicken

Recipe Summary

Total:

2 hrs

Active:

1 hr

Yield:

4

Ingredients

Ingredient Checklist

  • 2 tablespoons canola oil, plus more for frying
  • 2 garlic cloves, finely grated
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons dried parsley
  • One 3 1/2- to 4-pound chicken, cut into 10 pieces and patted dry (2 drumsticks, 2 thighs, 2 wings and 4 breast quarters)
  • Kosher salt
  • Pepper
  • 1 cup cornstarch
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups panko, finely crushed
  • Lemon wedges, for serving

Directions

Instructions Checklist

  • Step 1Preheat the oven to 250°. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°. Let cool slightly.
  • Step 2Spread the cornstarch in a pie plate. In another pie plate, beat the eggs with a pinch of salt. In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 tablespoon each of granulated garlic and dried parsley.
  • Step 3Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken to the prepared baking sheet.
  • Step 4In a large saucepan, heat 2 inches of canola oil to 375°. Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 165°, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings. Transfer the fried chicken to paper towels to drain. Let the oil return to 375° and fry the remaining chicken. Transfer all of the fried chicken to a platter and serve with lemon wedges.

Garlic Fried Chicken

Dry rubbed with garlic and drizzled with garlic oil makes Garlic Fried Chicken a hit with all garlic lovers. It’s crispy, succulent and perfectly garlicky. 

Have you ever made fried chicken and had the chicken burn on the outside while the inside was still undercooked? Well I am here to solve your problem with the best technique for making fried chicken.

And if that isn’t enticing enough, not only is this chicken perfectly cooked, it’s also drizzled with a savory garlic oil.

Garlic fried chicken on a decretive plate.

Garlic crispy goodness on the outside, tender and succulent meat on the inside. Fried chicken doesn’t get much better, friends!

How to make the best fried chicken:

Fried chicken is a favorite around here. In fact, it is my youngest kiddo’s favorite food. Ever. So needless to say, I’ve had a lot of practice making it perfect. And along the way I have learned some tips and tricks to make the perfect fried chicken.

Tip #1: To help the flour adhere to the chicken and give a crispy crust, I like to let the flour set on the chicken for at least 15 minutes before I fry.

Tip #2: The secret to this fried chicken recipe is in the technique. First the chicken is cooked covered for 7 minutes, turned, covered and cooked for another 7 minutes. Finally, uncover and cook it for just a few more minutes until it is the golden brown color you’re looking for. By covering the chicken, it allows the inside to cook before the outside gets crispy.

Dry rubbed with garlic and drizzled with garlic oil makes Garlic Fried Chicken a hit with all garlic lovers. It's crispy, succulent and perfectly garlicky. 

DES’ TIP: Whenever you are frying, it is essential to cook the food in batches so that you don’t overcrowd the pan. Overcrowding the pan will result in the chicken steaming rather than frying. It’ll be soggy not crispy. 

How to make garlic oil:

Once you’ve got the chicken fried, the garlic oil is super easy to make! Simply heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley.

So there you have it, perfectly fried chicken with garlic oil drizzled over the top.

Drooling is totally acceptable.

Dry rubbed with garlic and drizzled with garlic oil makes Garlic Fried Chicken a hit with all garlic lovers. It's crispy, succulent and perfectly garlicky. 

If you are looking for some easy side dishes to serve along side, try these:

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Love fried chicken? Me too! Here are some of my favorites!

Garlic Fried Chicken

Garlic Fried Chicken

Dry rubbed with garlic and drizzled with garlic oil makes Garlic Fried Chicken a hit with all garlic lovers. It’s crispy, succulent and perfectly garlicky. 

PREP TIME4 hrs 15 mins

COOK TIME20 mins

TOTAL TIME4 hrs 35 mins

COURSEMain Dishes

CUISINESouthern

SERVINGS4 Servings

CALORIES935 kcal

INGREDIENTS  1x2x3x

Fried Chicken Ingredients:

  • 10 chicken drumsticks
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 2 teaspoons granulated garlic garlic powder is OK to substitute
  • 1 1/2 cups all purpose flour
  • Oil for frying

Garlic Oil Ingredients:

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS 

  • Pat the chicken dry.
  • Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best.
  • Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.
  • Cover a baking sheet with paper towels and place a cooling rack over the top.
  • Turn oven to warm.
  • Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 – 7 minutes or until browned. Turn the chicken and cook another 6 – 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil.
  • Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley.
  • Transfer chicken to a serving platter and drizzle garlic oil over the top. Serve hot.

Buttery Garlic Fried Chicken

This Buttery Garlic Fried Chicken is an addicting, flavorful and melt in your mouth comfort food. You won’t want to make fried chicken any other way!  

Garlic Fried Chicken 2

What makes this chicken taste so delicious, is partly due to the simple marinade. For 1 hour, the chicken sits in the mixture of olive oil, minced garlic, and garlic powder. Then when your ready to fry, the chicken is coated in egg whites and covered in a seasoned flour mixture and left to sit in the fridge for 30 minutes to set.

While the chicken is being fried, the garlic butter sauce is prepared. Garlic butter is perfect on top of a nice steak, baked potato and of course those Red Lobster biscuits! This time, we are going to add even more butter to these beautiful pieces of fried chicken to give it that ultra succulent bite.

Garlic Butter Fried Chicken

The marinade is important to achieving the right flavor of the meat. It is just as important to let the dredged chicken set in the fridge as well. This helps the flour mixture really hold onto the chicken. In the hot oil, you’ll want that breading to remain in place to cook it’s way to that extra crispy texture. 

Garlic-Fried-Chicken-1
Garlic Fried Chicken - FeaturedButtery Garlic Fried ChickenThis Buttery Garlic Fried Chicken is an addicting, flavorful and melt in your mouth comfort food. You won’t want to make fried chicken any other way!  CourseMain DishCuisineMain DishServingsPrep Time4 servings1.5 hoursCook Time30 minutes

Ingredients

Chicken

  • 3 pounds skin on, but trimmed, bone-in chicken pieces (mix of drumsticks, thighs, wings or halved breasts)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons garlic powder or granulated garlic
  • 5 garlic cloves, minced (or 5 teaspoons of bottled minced garlic)
  • 2 cups all-purpose flour
  • 3-4 large egg whites, lightly beaten
  • 3 quarts vegetable oil
  •  salt and black pepper

Garlic Butter

  • 8 tablespoons unsalted butter, softened
  • 3 tablespoons fresh parsley, finely chopped
  • 7 garlic cloves, minced (or 8 teaspoons of bottled minced garlic)
  •  pinch of salt and black pepper
  • 2 teaspoons water (to prevent from burning the garlic)

Servings: servings

Instructions

For the Chicken

  1. In a large bowl, mix together olive oil, 1 tbsp of garlic powder, minced garlic, 2 tsps of salt and 2 tsps of black pepper. Fold in chicken pieces and toss to throughly coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  1. In a medium size bowl, whisk flour, 1 tbsp garlic powder, 2 teaspoons of salt, and 2 teaspoons of pepper together. In a smaller dish, lightly beat the eggs whites together.
  2. Set a wire rack in a rimmed baking pan, or just use the baking pan. Remove chicken from marinade. One at a time, take a piece of chicken, dip into egg whites to coat, letting excess drip back into dish; then put into flour mixture to coat, while pressing firmly so the flour sticks to the chicken. Repeat for each piece. Transfer chicken to prepared wire-racked baking sheet pan and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
  3. Set up another baking sheet or paper towel lined serving plate. Add vegetable oil to large Dutch oven until it measures 2 inches deep. Heat oil to 325 degrees. Add half of the chicken to the hot oil and fry until breasts register 160 degrees and drumsticks/thighs are at 175 degrees. Use a heat thermometer to be sure (Rotate chicken pieces every few minutes to ensure even cooking and prevent the skin from burning). Transfer chicken to paper towel lined pan. Let cool.

For the Garlic Butter

  1. In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.

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