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!
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.
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.
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