Buttery Garlic Fried Chicken

Is there anything more comforting than a plate of perfectly fried chicken? Add a rich, buttery garlic sauce, and you’ve got a dish that’s absolutely irresistible. Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken recipe, combining the crispy, juicy goodness of fried chicken with the savory, aromatic flavors of garlic and butter. Let’s dive into this delicious recipe and learn how to make this mouth-watering dish at home.

Preparation Steps

Prepping the Chicken

Start by preparing your chicken pieces. Rinse them under cold water and pat dry with paper towels. This step ensures the chicken is clean and dry, which is crucial for a crispy coating.

Marinating Process

In a large bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken pieces, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Marinating in buttermilk not only tenderizes the chicken but also infuses it with flavor.

Creating the Buttery Garlic Sauce

Ingredients for the Sauce

To make the sauce, you’ll need:

• 1 cup of unsalted butter
• 10 cloves of garlic, minced
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste

Cooking the Sauce

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can become bitter. Stir in the chopped parsley and season with salt and pepper. Remove from heat and set aside.

Breading the Chicken

Preparing the Breading Mixture

In a shallow dish, combine the flour with garlic powder, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed.

Breading Techniques for a Crispy Finish

Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place the breaded chicken on a wire rack and let it sit for about 15 minutes. This resting period helps the breading stick better during frying.

Frying the Chicken

Best Oils for Frying

Use a neutral oil with a high smoke point, such as vegetable or canola oil. Heat the oil in a large skillet or deep fryer to 350°F (175°C).

Frying Temperature and Timing

Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for about 10-12 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Combining the Chicken with the Sauce

Tossing the Chicken in the Sauce

Once the chicken is fried to perfection, transfer it to a large mixing bowl. Pour the warm buttery garlic sauce over the chicken and gently toss to coat evenly. Make sure each piece is well-covered with the delicious sauce.

Ensuring Even Coating

Use a large spoon or tongs to ensure every piece of chicken is thoroughly coated with the buttery garlic goodness. This step is key to achieving that rich, savory flavor in every bite.

Serving Suggestions

Side Dishes to Complement the Chicken

Buttery Garlic Fried Chicken pairs beautifully with a variety of side dishes. Consider serving it with:

• Mashed potatoes
• Coleslaw
• Cornbread
• Green beans
• Macaroni and cheese

Presentation Tips

For an appealing presentation, arrange the chicken pieces on a large platter. Garnish with extra chopped parsley and lemon wedges for a pop of color and freshness.

Tips for the Perfect Buttery Garlic Fried Chicken

Common Mistakes to Avoid

• Overcrowding the Pan: This can cause the oil temperature to drop, resulting in greasy chicken.
• Not Letting the Breading Rest: Skipping this step can lead to the breading falling off during frying.
• Burning the Garlic: Be mindful when cooking the garlic for the sauce to prevent bitterness.

Pro Tips for Extra Flavor

• Double Dip: For extra crispy chicken, double dip the chicken in the buttermilk and flour mixture.
• Season the Flour: Don’t be shy with the spices in the breading mixture to ensure the chicken is flavorful.

Healthier Alternatives

Baking Instead of Frying

For a healthier version, bake the breaded chicken at 400°F (200°C) for 25-30 minutes, or until crispy and cooked through.

Using Air Fryers

Air fryers are another great alternative. Cook the breaded chicken at 375°F (190°C) for about 20 minutes, turning halfway through.

Storing and Reheating Leftovers

Proper Storage Methods

Store leftover Buttery Garlic Fried Chicken in an airtight container in the refrigerator for up to 3 days.

Best Ways to Reheat

To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through and crispy.

Frequently Asked Questions

FAQ 1: Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken breasts or thighs. Adjust the frying time accordingly, as boneless pieces cook faster.

FAQ 2: What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

FAQ 3: Can I make the sauce ahead of time?

Absolutely! You can prepare the buttery garlic sauce up to a day in advance. Store it in the refrigerator and reheat gently before using.

FAQ 4: How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature. It should read 165°F (74°C) for safely cooked chicken.

FAQ 5: Can I freeze the fried chicken?

Yes, you can freeze fried chicken. Allow it to cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven to maintain crispiness.

Yield: 4

Buttery Garlic Fried Chicken

Print

Is there anything more comforting than a plate of perfectly fried chicken? Add a rich, buttery garlic sauce, and you've got a dish that's absolutely irresistible. Buttery Garlic Fried Chicken is a delightful twist on the classic fried chicken recipe, combining the crispy, juicy goodness of fried chicken with the savory, aromatic flavors of garlic and butter. Let's dive into this delicious recipe and learn how to make this mouth-watering dish at home.

Prep Time 1 hour 30 minutes

Cook Time 30 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)

Instructions

For the Chicken

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.

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.

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.

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

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.