Buttery Garlic Fried Chicken Recipe

Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken, combining the rich flavors of butter and garlic for an irresistible dish. This recipe is perfect for a satisfying dinner, offering crispy chicken with a flavorful, juicy interior. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.

Ingredients

Main Ingredients:

• 2 lbs chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup butter
• 4 cloves garlic, minced
• Oil for frying (vegetable or canola)

Optional Add-Ins:

• 1/2 teaspoon cayenne pepper (for a spicy kick)
• Fresh parsley, chopped (for garnish)

Preparation

Prepping the Ingredients:

1. Cut the chicken breasts into even strips.
2. Mince the garlic cloves.

Choosing the Right Chicken:

1. Opt for organic or free-range chicken for the best flavor and texture.
2. Make sure the chicken breasts are evenly sized for uniform cooking.

Recipe Steps

Preparing the Chicken:

1. Place the chicken strips in a bowl with the buttermilk. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. In a separate bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Making the Garlic Butter:

1. Melt the butter in a saucepan over medium heat.
2. Add the minced garlic and cook until fragrant, about 2 minutes. Remove from heat and set aside.

Combining Ingredients

Coating the Chicken:

1. Remove the chicken from the buttermilk, letting the excess drip off.
2. Dredge the chicken strips in the flour mixture, ensuring they are well coated.

Frying the Chicken:

1. Heat the oil in a large skillet over medium-high heat.
2. Fry the chicken strips in batches, making sure not to overcrowd the pan.

Cooking the Chicken

Frying Time and Temperature:

1. Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through.
2. The internal temperature should reach 165°F (75°C).

Checking for Doneness:

1. Use a meat thermometer to ensure the chicken is fully cooked.
2. The chicken should be crispy on the outside and juicy on the inside.

Serving Suggestions

What to Serve with Buttery Garlic Fried Chicken:

1. Serve with mashed potatoes or coleslaw for a classic pairing.
2. Add a side of steamed vegetables for a balanced meal.

Garnishing Ideas:

1. Drizzle the garlic butter over the fried chicken.
2. Garnish with chopped fresh parsley for a pop of color and flavor.

Tips for Success

Perfecting the Texture:

1. Ensure the oil is hot enough before frying to achieve a crispy exterior.
2. Do not overcrowd the pan to maintain the oil temperature.

Balancing Flavors:

1. Adjust the seasoning to taste before dredging the chicken.
2. Add more garlic if you prefer a stronger flavor.

Variations

Spicy Option:

1. Add 1/2 teaspoon of cayenne pepper to the flour mixture.
2. Serve with a side of hot sauce for extra heat.

Gluten-Free Option:

1. Use gluten-free flour instead of all-purpose flour.
2. Ensure all other ingredients are gluten-free.

Storage Tips

How to Store Leftovers:

1. Store in an airtight container in the refrigerator for up to 3 days.
2. Reheat in the oven or air fryer to maintain crispiness.

Reheating Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through.

FAQs

1. Can I Use Chicken Thighs Instead of Breasts?
   • Yes, chicken thighs can be used for a juicier result.
2. How Long Does This Chicken Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. Can I Bake Instead of Fry?
   • Yes, bake at 400°F (200°C) for 20-25 minutes, or until cooked through.
4. How Do I Prevent the Chicken from Becoming Greasy?
   • Ensure the oil is hot enough before frying and drain the chicken on paper towels after frying.
5. What Can I Substitute for Garlic?
   • You can use garlic powder if fresh garlic is not available.

Conclusion

Buttery Garlic Fried Chicken is a delicious and easy-to-make dish that combines the best of fried chicken with the rich flavors of butter and garlic. Perfect for any meal, this recipe is sure to become a favorite in your household. Give it a try and enjoy the delightful taste of this scrumptious dish!

Yield: 4

Buttery Garlic Fried Chicken Recipe

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Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken, combining the rich flavors of butter and garlic for an irresistible dish. This recipe is perfect for a satisfying dinner, offering crispy chicken with a flavorful, juicy interior. It's a guaranteed crowd-pleaser that will have everyone asking for seconds.

Prep Time 1 hour 30 minutes

Cook Time 30 minutes

Total Time 2 hours

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)

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.