Dry rubbed with garlic and drizzled with garlic oil makes Garlic Fried Chicken a hit with all garlic lovers. It’s crispy, succulent and perfectly garlicky.
Have you ever made fried chicken and had the chicken burn on the outside while the inside was still undercooked? Well I am here to solve your problem with the best technique for making fried chicken.
And if that isn’t enticing enough, not only is this chicken perfectly cooked, it’s also drizzled with a savory garlic oil.
Garlic crispy goodness on the outside, tender and succulent meat on the inside. Fried chicken doesn’t get much better, friends!
How to make the best fried chicken:
Fried chicken is a favorite around here. In fact, it is my youngest kiddo’s favorite food. Ever. So needless to say, I’ve had a lot of practice making it perfect. And along the way I have learned some tips and tricks to make the perfect fried chicken.
Tip #1: To help the flour adhere to the chicken and give a crispy crust, I like to let the flour set on the chicken for at least 15 minutes before I fry.
Tip #2: The secret to this fried chicken recipe is in the technique. First the chicken is cooked covered for 7 minutes, turned, covered and cooked for another 7 minutes. Finally, uncover and cook it for just a few more minutes until it is the golden brown color you’re looking for. By covering the chicken, it allows the inside to cook before the outside gets crispy.
DES’ TIP: Whenever you are frying, it is essential to cook the food in batches so that you don’t overcrowd the pan. Overcrowding the pan will result in the chicken steaming rather than frying. It’ll be soggy not crispy.
How to make garlic oil:
Once you’ve got the chicken fried, the garlic oil is super easy to make! Simply heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley.
So there you have it, perfectly fried chicken with garlic oil drizzled over the top.
Drooling is totally acceptable.
Servings
Ingredients
- 10 chicken drumsticks
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons granulated garlic (garlic powder is OK to substitute)
- 1 1/2 cups all purpose flour
- Oil for frying
- 2 tablespoons olive oil
- 5 cloves garlic (minced)
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the chicken dry.
- Combine salt, pepper, paprika and granulated garlic together in a bowl. Rub over the chicken. Cover and refrigerate for at least 4 hours, over night would be best.
- Dredge the chicken in the flour, coat well. Transfer to a plate and allow to set for 15 minutes.
- Cover a baking sheet with paper towels and place a cooling rack over the top.
- Turn oven to warm.
- Heat 1 inch of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 5 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Sprinkle with salt. Place in the warmed oven to keep warm while you cook the remaining chicken. After the rest of the chicken has cooked transfer to cooling rack, sprinkle with salt and keep warm in the oven while you make the garlic oil.
- Heat the olive oil in a skillet over medium heat. Add garlic and cook just until garlic is fragrant, about 30 seconds. Remove from heat and add in parsley.
- Transfer chicken to a serving platter and drizzle garlic oil over the top. Serve hot.
HEY BROOKE DO YOU WANT TO COOK THIS FOR DINNER TOMMOW SINCE WE HAVE CHICKEN IT WOLD BE GOOD WE HAVE FLOWER WE CAN USE TO DRAGE THE CHICKEN
IN
LIKE ITS BUTTERMILK OK LOVE MARIAH ROSE WINDSOR YOUR CILANT TOMMOW
Hi! I’ve never tried it with powder before. I think that it’ll still give you a good garlic flavor but I would recommend using the minced if you can!
Hello 🙋🏼♂️ Can you use garlic powder in the oil instead of minced? If so how much Ty Hagd
Sure! You’ll need to adjust the cooking time though since chicken breasts are larger.
Can this be done with white meat also?
Absolutely! I don’t have a deep fryer so I can’t be sure about specific timing but you could cook this like any other fried chicken :)
Could the chicken be fried in a deep fryer? I was thinking 350 for 6-7 minutes total cooking time.
You are so welcome! I am happy to hear that you enjoyed it and the cilantro sounds like a great substitution!
OMG amazing dish! Thanks so much for sharing! I used cilantro, since I didn’t have parsley. Keep on sharing! :)
You know, I am not sure how you could do this in an air fryer only because I have never used one. I really want to try one! I do LOVE my instant pot though. I’ve posted a couple recipes using that and am testing one for Instant Pot Chicken Adobo tomorrow! Look for that one soon :)
This chicken looks delicious! Do you have any idea how one might make it in an Airfryer? Maybe??? If not, no problem. I can try to figure it out myself. I received an Airfryer for Christmas, along with an Instant Pot, and it’s been so much fun learning new, quicker and easier (and healthier!) ways of cooking.
Hi Catherine!
You could certainly try to bake them. I would put a cooling rack on top of a baking sheet then put the coated chicken on top of that. By using the cooling rack, you can create some air circulation around the chicken while it’s cooking. I would then drizzle the chicken with avocado (or another high heat oil) and bake at 375 until golden brown and cooked through. You could then drizzle with the garlic oil. It might not be as crispy as fried, but I’m sure it will taste yummy too!
Seriously craving this delicious looking chicken right now! My family wil love it!
Wonder if I could bake it instead. Much healthier.
My kids will surely love this! I can’t wait to try it!
Oh, man! That garlic! This looks super delicious — winner, winner, for sure!
My husband is obsessed with fried chicken so this is definite going on the menu for next week!
These look perfectly crispy and flavorful!
Omg I am going to make the garlic oil for my fried chicken! I will be trying this out on Friday! Thanks a bunch 😊
That looks soooo perfectly crispy, yum!
This fried chicken I could dig into daily!
Yes you could!
Can I use any type of parsley
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I made it for my mom and dad and it turned out absolutely delicious! I made a few changes like using brown rice flour instead of wheat flour (I’m gluten intolerant so it was a needed change) and I could only marinate it for an hour and 15 minutes. It still ended up being amazing! My family is a big fan of garlic so it was perfect for us :)
My husband would be so happy if this was served for dinner! Love the flavors together friend!
This looks so good and easy too! I actually defrosted some chicken legs to make a thai peanut curry dish for dinner tomorrow, but it looks like I may have to change meal plans to give this a try! Thank you!