Why Make This Recipe
Buttery Garlic Fried Chicken is a dish that brings comfort and flavor to any table. The crispy coating, combined with the rich garlic butter, creates a mouthwatering experience that’s hard to resist. This recipe is perfect for family dinners, gatherings, or any time you want to enjoy something delicious.
How to Make Buttery Garlic Fried Chicken
Ingredients
- Chicken: 3 pounds skin-on, bone-in 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 the garlic from burning)
Directions
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In a large bowl, mix together olive oil, 1 tablespoon of garlic powder, minced garlic, 2 teaspoons of salt, and 2 teaspoons of black pepper. Fold in the chicken pieces and toss until thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
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In a medium-size bowl, whisk together flour, 1 tablespoon of garlic powder, 2 teaspoons of salt, and 2 teaspoons of pepper. In a smaller dish, lightly beat the egg whites together.
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Set a wire rack in a rimmed baking pan, or just use the baking pan. Remove the chicken from the marinade. One at a time, dip each piece of chicken into the egg whites to coat, letting the excess drip back into the dish. Then, move to the flour mixture and press firmly so the flour sticks. Repeat for each piece. Transfer the chicken to the prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
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Set up another baking sheet or paper towel-lined serving plate. Pour vegetable oil into a large Dutch oven until it measures 2 inches deep. Heat the oil to 325 degrees. Add half of the chicken to the hot oil and fry. Cook until breasts register 160 degrees and drumsticks/thighs reach 175 degrees, using a heat thermometer. Rotate chicken pieces every few minutes to ensure even cooking and prevent the skin from burning. Transfer chicken to the paper towel-lined pan to cool.
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In a small skillet over medium heat, melt 1 tablespoon of unsalted butter with minced garlic and water. Cook, stirring constantly for 1 minute. Add the remaining 7 tablespoons of butter until melted. Remove from heat and pour into a small bowl. Add minced parsley, salt, and black pepper, then whisk together. Spoon or brush over the tops of the chicken pieces just before serving.
How to Serve Buttery Garlic Fried Chicken
Serve this dish hot, straight from the pan. It pairs wonderfully with sides like mashed potatoes, coleslaw, or a fresh salad. Don’t forget to drizzle extra garlic butter on top for added flavor!
How to Store Buttery Garlic Fried Chicken
To store leftovers, let the chicken cool completely. Then, place it in an airtight container and refrigerate. It should be good for up to 3 days. To reheat, place it in the oven on low heat to keep it crispy.
Tips to Make Buttery Garlic Fried Chicken
- For extra flavor, let the chicken marinate longer in the garlic and olive oil mixture.
- Use a thermometer to ensure your oil is at the right temperature; this helps get that perfect crispy coating.
- Don’t crowd the pan while frying the chicken; fry in batches to ensure even cooking.
Variation (if any)
You can spice things up by adding some cayenne pepper or hot sauce to the marinade if you like heat. You can also experiment with different herbs like thyme or oregano in the garlic butter for a unique flavor.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but the cooking time may be shorter since boneless pieces cook faster.
2. Is it possible to bake the chicken instead of frying it?
Yes, you can bake the chicken in a preheated oven at 400 degrees for about 30-40 minutes or until it’s cooked through and crispy.
3. What can I do with leftover garlic butter?
Leftover garlic butter can be stored in the fridge for later use. It’s great on bread, vegetables, or even as a finishing touch to other proteins.
Buttery Garlic Fried Chicken Recipe
Ingredients
Equipment
Method
- Pat chicken pieces dry with paper towels to help the coating adhere better.
- In a shallow dish, whisk together flour, cornstarch, 1 tsp garlic powder, onion powder, paprika, 1 tsp salt, and pepper for the dry dredge.
- In another shallow dish, whisk eggs and milk together with 1 tsp garlic powder and 0.5 tsp salt for the wet dredge.
- Dredge each chicken piece first in the dry mixture, then in the wet, and finally back into the dry, pressing to coat thoroughly.
- Place coated chicken on a wire rack and let rest for 15-20 minutes to help the coating set.
- Heat vegetable oil in a large heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
- Carefully add 2-3 chicken pieces to the hot oil, ensuring not to overcrowd; fry for 6-8 minutes per side until golden brown and cooked through (165°F/74°C).
- Remove fried chicken to a clean wire rack set over a baking sheet to drain; repeat with remaining chicken, ensuring oil temperature returns to 350°F.
- While chicken fries, melt butter in a small saucepan over medium heat; add minced garlic and sauté for 1-2 minutes until fragrant.
- Remove from heat, then gently toss the hot fried chicken in the garlic butter sauce until evenly coated.
- Garnish with fresh chopped parsley if desired, and serve immediately.