Winner. Winner. Chicken. Dinner. That is exactly what your family will say when you make this for them. Garlic crispy goodness on the outside, tender and succulent meat on the inside. And the whole finger lickin’ good thing totally applies here because you don’t want to waste any of the delicious garlic oil that is poured over the top.
In my ever lasting quest to find amazing fried chicken recipes, I am always looking for different techniques. This recipe is a new technique I read about a few weeks ago. The technique involves actually covering the chicken while it’s frying. This intrigued me because one of the hardest things about making fried chicken is getting the outside nice, brown and crispy while not undercooking the chicken.
I was happy with the way that this chicken turned out. Actually really happy. Not only was the chicken perfectly cooked, the clean up was a lot easier too because cooking the chicken covered for the the majority of the time keeps the splatter to a minimum.
You could use this this technique with any flavor of fried chicken I’m sure but I chose, because I’m kind of obsessed, to use garlic as the main seasoning in this dish. The chicken is simply coated with a dry rub of salt, pepper, paprika and granulated garlic and allowed to marinated for at least 4 hours. The longer the better. Finally when you’re ready to cook you simply dredge the chicken in flour. That’s it. No wet batter. No egg/milk wash. Just flour. And then fry until perfection.
But the deliciousness does not stop there my friends. No, not at all. After you fry the chicken, you saute garlic in olive oil with a little parsley, just until the garlic is fragrant, and then pour that over the plate of freshly fried chicken.
Drooling is totally acceptable.
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.