Buttery Garlic Fried Chicken Recipe

Ash Tyrrell

Buttery Garlic Fried Chicken Recipe

If there’s one recipe I always come back to, it’s this Buttery Garlic Fried Chicken. I’ll never forget the first time I made it, the smell of sizzling garlic and butter filled the kitchen, and I knew I had struck gold.

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Prep Time 1 30

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

3 lbs bone-in chicken drumsticks, thighs, wings, or halved breasts: Bone-in pieces help lock in the juiciness!
3 tbsp olive oil: Adds a touch of richness and helps the seasoning stick.
2 tbsp garlic powder: Infuses garlic flavor into every bite.
5 cloves garlic minced: Fresh garlic is essential for that unmistakable aroma and taste.
2 cups all-purpose flour: For that golden crunchy crust.
3-4 large egg whites beaten: Helps the coating stick perfectly.
3 quarts vegetable oil for frying: Use a high smoke-point oil like vegetable or canola to get the best results.
Salt and black pepper to taste: Basic seasoning that enhances all the flavors.
8 tbsp unsalted butter: The base of that rich velvety sauce.
3 tbsp fresh parsley chopped: Adds freshness and a pop of color.
7 cloves garlic minced: Intensifies the garlicky goodness.
Pinch of salt and pepper: Balances out the flavors.
2 tsp water: Keeps the sauce smooth and pourable.

Method

Start by rinsing the chicken under cold water and patting it dry with paper towels. Rub the chicken with olive oil, garlic powder, salt, and pepper, ensuring every piece is well-coated. Cover the chicken and refrigerate for at least 1 hour. This step is key to infusing the chicken with flavor and keeping it moist once cooked.
While the chicken marinates, set up your breading station. Combine flour, garlic powder, salt, and black pepper in a shallow dish. Beat the egg whites in another. One by one, dip each piece of marinated chicken into the egg whites and then the flour mixture, coating generously. Place the coated chicken on a wire rack and allow it to rest for 30 minutes. This resting time helps the breading adhere better during frying.
Heat your oil to 325°F in a deep fryer or large skillet. Carefully lower the chicken into the hot oil, frying in small batches to avoid overcrowding. Turn occasionally to ensure even browning. Each piece will take 10-12 minutes to reach the perfect golden brown. Use a meat thermometer to confirm the chicken has an internal temperature of 165°F.
Melt the butter in a small skillet over medium heat. Sauté minced garlic with 2 teaspoons of water for about a minute, just until fragrant. Stir in the chopped parsley, salt, and pepper, then whisk until smooth. Remove from heat, but keep the sauce warm.
With the fried chicken still hot, toss it in a large bowl with the buttery garlic sauce. Make sure every piece is coated for maximum flavor. Serve immediately and watch everyone’s faces light up after the first bite!

Notes

Rest the breaded chicken for 30 minutes before frying. It makes the crust adhere better and prevents it from falling apart.
Keep a Frying Thermometer handy to ensure the oil stays at the optimal temperature of 325°F.
Opt for Fresh Garlic instead of pre-minced for the sauce. The flavor is unbeatable.