Hey y'all! If you're dreaming of ultra-crispy, golden brown chicken with a punch of garlicky flavor, this Garlic Fried Chicken recipe is right up your alley. It's a classic comfort food that never fails to impress—whether for game day, a cozy family dinner, or your next potluck. Get ready for tender, juicy chicken in a crunchy, savory coating that's downright irresistible. Let's get cooking!
Why You'll Love This Garlic Fried Chicken
- Bold garlic flavor infuses every bite, making it a standout dish.
- Super crispy coating stays crunchy even after cooling down.
- Simple ingredients you probably already have in your kitchen.
- Perfect for both weeknight dinners and special occasions.
- Easy to customize with your favorite spices or heat level.
Garlic Fried Chicken Ingredients
- 2 lbs chicken pieces (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup cornstarch
- 6 cloves garlic, minced
- 2 large eggs
- Vegetable oil for frying (about 3 cups)
- Fresh parsley, chopped (for garnish)
How to Make Garlic Fried Chicken: Step-by-Step Directions
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, minced garlic, and a pinch of salt. Add chicken pieces and turn to coat. Cover and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
Step 2: Prepare the Dredge
In another bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. In a separate shallow dish, beat the eggs until smooth.
Step 3: Dredge the Chicken
Remove chicken from marinade, letting excess drip off. Dip each piece into the flour mixture, then the egg, and again into the flour mixture, pressing gently to adhere.
Step 4: Heat the Oil
In a heavy skillet or Dutch oven, pour oil to a depth of about 1 inch and heat to 350°F (175°C). Use a thermometer for accuracy (learn more about frying at home).
Step 5: Fry the Chicken
Carefully add chicken pieces, skin-side down, without crowding the pan. Fry for 6-8 minutes per side (12-16 minutes total), flipping once, until deeply golden and the internal temp reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
Step 6: Garnish & Serve
Sprinkle with chopped parsley and serve hot for the best crunch!
Notes & Tips for Garlic Fried Chicken
- Letting the chicken marinate overnight ensures juicy, flavorful results.
- For extra crispiness, let the dredged chicken rest for 10 minutes before frying.
- Want to know more about the science of crispy fried chicken? Check out this Bon Appétit article.
Garlic Fried Chicken Variations
- Spicy Garlic Fried Chicken: Add 1 teaspoon cayenne pepper to the dredge and more hot sauce to the marinade.
- Herbed Garlic Fried Chicken: Mix 1 tablespoon dried Italian herbs into the flour mixture.
- Gluten-Free Garlic Fried Chicken: Substitute a gluten-free flour blend and cornstarch.
Required Equipment for Garlic Fried Chicken
- Large mixing bowls
- Whisk and tongs
- Heavy skillet or Dutch oven
- Deep-fry thermometer
- Wire rack (for draining)
- Paper towels
Storing Garlic Fried Chicken: Shelf Life & Reheating
Store leftover Garlic Fried Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness. Do not freeze for best texture.
Serving Suggestions & Pairings for Garlic Fried Chicken
- Serve with creamy mashed potatoes and tangy coleslaw for a classic combo.
- Pair with honey butter cornbread or fluffy biscuits.
- Enjoy with a crisp salad and a squeeze of fresh lemon juice for brightness.
Pro Tips for the Best Garlic Fried Chicken
- Always use a thermometer to monitor oil temperature for even frying (best thermometers guide).
- Don’t overcrowd the pan—work in batches for perfectly crispy results.
- Let chicken rest on a rack before serving to prevent sogginess.
Garlic Fried Chicken FAQ
- Can I use chicken breasts instead of thighs?
Yes! Just adjust the cooking time as breasts may cook slightly faster. - Is there a substitute for buttermilk?
You can make your own by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. - How do I keep the coating from falling off?
Let the dredged chicken rest 10 minutes before frying and avoid moving it too much in the oil.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients
- 8 chicken drumsticks
- 1 cup buttermilk
- 6 cloves garlic, minced
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
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1In a large bowl, combine buttermilk and minced garlic. Add chicken drumsticks and marinate for at least 15 minutes.
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2In a separate bowl, mix flour, salt, black pepper, paprika, and cayenne pepper.
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3Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, coating well.
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4Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
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5Fry chicken in batches for 10-12 minutes per side, or until golden brown and cooked through.
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6Drain on paper towels and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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