Buttery Garlic Fried Chicken

Buttery Garlic Fried Chicken: Crispy, Golden, and Full of Flavor

I recently made this Buttery Garlic Fried Chicken, and wow—it turned out so crispy and full of flavor, I had to share it. The golden crust, juicy chicken, and buttery garlic glaze made each bite unforgettable.

This dish is a step up from your everyday fried chicken, and it’s surprisingly simple to make at home. If you’ve loved making a Mexican Chicken Casserole Recipe before, you’ll enjoy this even more—it’s cozy, indulgent, and deeply satisfying.

Ingredients You’ll Need

Here’s what goes into this mouthwatering fried chicken recipe. I’ll also share why each ingredient makes a difference.

Chicken

• 3 pounds of skin-on, bone-in chicken (mix of thighs, drumsticks, wings, or breasts) – Bone-in gives juicier meat and better flavor.
• 3 tablespoons extra virgin olive oil – Helps the garlic and seasoning stick better.
• 2 tablespoons garlic powder or granulated garlic – Boosts garlic flavor in the marinade and breading.
• 5 garlic cloves, minced (or 5 tsp bottled) – Fresh garlic makes a huge difference.
• 2 cups all-purpose flour – Perfect for a crispy, golden crust.
• 3–4 large egg whites, lightly beaten – Helps the flour adhere to the chicken.
• 3 quarts vegetable oil – High smoke point oil ideal for deep frying.
• Salt and black pepper – Essential for seasoning both the meat and the coating.

Garlic Butter Sauce

• 8 tablespoons unsalted butter, softened – Use unsalted to control overall saltiness.
• 3 tablespoons fresh parsley, finely chopped – Adds color and freshness.
• 7 garlic cloves, minced (or 8 tsp bottled) – The real star of the show.
• Pinch of salt and black pepper – Rounds out the butter sauce flavor.
• 2 teaspoons water – Keeps garlic from burning while cooking in butter.

Note: This recipe serves about 6 people generously based on the amount of chicken used.

Tasty Variations to Try

Want to change it up? Try these easy swaps and creative additions—perfect if you’re always looking for new dinner recipes ideas.

• Dairy-Free: Swap butter with plant-based butter for a dairy-free version.
• Spicy Kick: Add cayenne or crushed red pepper flakes to the flour mix.
• Lemon Twist: Add lemon zest to the garlic butter for a citrusy touch.
• Herb Upgrade: Mix in thyme or rosemary with parsley for added depth.
• Gluten-Free Option: Use gluten-free flour blends suitable for frying.

Cooking Time Breakdown

Making Buttery Garlic Fried Chicken takes some planning—but it’s worth every minute!

• Prep Time: 1 hour 30 minutes
• Cooking Time: 30 minutes
• Total Time: 2 hours

Equipment You’ll Need

These tools will make frying safer and your chicken crispier.

• Large mixing bowl – For marinating the chicken.
• Wire rack & baking sheet – Helps rest coated chicken before frying.
• Medium bowl + small dish – For flour and egg whites.
• Dutch oven or deep fryer – Keeps oil at even frying temperature.
• Tongs or slotted spoon – Safe for turning and removing hot chicken.
• Thermometer – Essential to check internal temp and oil heat.
• Small skillet – To prepare the garlic butter sauce.

How to Make Buttery Garlic Fried Chicken Recipe

Once you’ve got your ingredients ready, the magic begins. The steps are easy to follow—and the end result is crispy, garlicky perfection.

Marinate the Chicken

Start by combining olive oil, garlic powder, minced garlic, salt, and black pepper in a large bowl. Mix everything well, then add your chicken pieces. Toss thoroughly until coated. Cover the bowl and refrigerate for at least 1 hour. If you can wait longer, 24 hours is ideal for deeper flavor.

Coat the Chicken

Prepare a flour mix in a separate bowl using flour, garlic powder, salt, and pepper. In another small dish, beat the egg whites lightly. Take each marinated chicken piece, dip it into the egg whites, then into the flour mixture. Press firmly so the coating sticks. Set the coated pieces on a wire rack and refrigerate again—30 minutes is the minimum, but 2 hours is better for extra crunch.

Fry the Chicken

Heat about 2 inches of vegetable oil in a Dutch oven to 325°F. Fry the chicken in batches to avoid overcrowding. Cook until the internal temperature reaches 160°F for breasts and 175°F for thighs and drumsticks. This usually takes around 12–15 minutes. Rotate pieces every few minutes for even browning. Place on paper towels to drain once done.

Make the Garlic Butter

In a skillet, melt one tablespoon of butter with garlic and water over medium heat. Stir constantly for 1 minute. Add the remaining butter and let it melt. Once done, remove from heat and stir in chopped parsley, salt, and pepper. Pour the sauce into a small bowl for brushing or spooning over the fried chicken.

Additional Tips for Making This Recipe Better

After making this more than once, I picked up a few tricks to make it even tastier.

• Let the chicken sit in the flour mixture longer to help the crust bind well.
• Always fry in small batches to keep oil temperature steady.
• Use a thermometer for both oil and chicken—don’t guess!
• Fresh garlic makes a huge difference—skip the powdered stuff in the sauce.
• Rest the chicken before serving so juices settle, and the crust stays crisp.

How to Serve Buttery Garlic Fried Chicken?

Serving this crispy fried chicken is all about balance and presentation. Place your golden chicken on a platter and drizzle the garlic butter generously right before serving. Garnish with a little extra parsley for color.

You can pair it with creamy mashed potatoes, coleslaw, or roasted veggies. Want a cozy combo? Try serving it with a warm Creamy Jalapeño Corn Chowder Recipe—a match made in comfort food heaven.

Nutritional Information

Here’s a rough breakdown for a standard serving of this dish:

• Calories: Around 520
• Protein: 36g
• Carbohydrates: 18g
• Fat: 34g

Note: This may vary depending on the cut of chicken and amount of oil absorbed.

How to Store the Buttery Garlic Fried Chicken

• Refrigerating: Place leftovers in an airtight container. Store in the fridge for up to 3–4 days.
• Freezing: Let the chicken cool completely, then wrap tightly and freeze for up to 1 month.
• Reheating: To keep the crust crispy, reheat in the oven at 375°F for about 10–15 minutes. Avoid microwaving as it softens the coating.

Why You’ll Love This Recipe?

There are plenty of reasons to love this crispy, buttery garlic chicken. Here’s why it stands out:

• Incredible Flavor: The combo of garlic, butter, and crispy chicken is irresistible.
• Crowd-Pleaser: It’s perfect for gatherings, family dinners, or weekend indulgence.
• Customizable: You can spice it up, make it dairy-free, or add herbs.
• Simple Ingredients: Everything is pantry-friendly and easy to find.
• Perfect Texture: The crust is crunchy, while the inside stays juicy and tender.

Common Mistakes to Avoid for Better Results

Even simple recipes can go wrong if you’re not careful. Avoid these common pitfalls:

• Skipping the marinating step: It’s key for juicy, flavorful chicken.
• Not refrigerating after flouring: This sets the crust and makes it extra crispy.
• Overcrowding the pot: It lowers oil temp and leads to soggy chicken.
• Guessing oil temperature: Always use a thermometer.
• Using bottled garlic in the sauce: It just doesn’t match the punch of fresh.

More Info for a Better Experience

Want to take this recipe to the next level? Pair it with fluffy buttermilk biscuits or buttery corn on the cob. A tangy dipping sauce like honey mustard or spicy aioli makes a great addition too.

Don’t forget a side salad or pickled veggies to cut through the richness of the garlic butter. This is comfort food you’ll crave again and again.

Ben Carraoli

Buttery Garlic Fried Chicken

I recently made this Buttery Garlic Fried Chicken, and wow—it turned out so crispy and full of flavor, I had to share it. The golden crust, juicy chicken, and buttery garlic glaze made each bite unforgettable. This dish is a step up from your everyday fried chicken, and it’s surprisingly simple to make at home.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course: Side Dish, Snack

Ingredients Method

Ingredients

  

• Chicken
• 3 pounds of skin-on bone-in chicken (mix of thighs, drumsticks, wings, or breasts) – Bone-in gives juicier meat and better flavor.
• 3 tablespoons extra virgin olive oil – Helps the garlic and seasoning stick better.
• 2 tablespoons garlic powder or granulated garlic – Boosts garlic flavor in the marinade and breading.
• 5 garlic cloves minced (or 5 tsp bottled) – Fresh garlic makes a huge difference.
• 2 cups all-purpose flour – Perfect for a crispy golden crust.
• 3 –4 large egg whites lightly beaten – Helps the flour adhere to the chicken.
• 3 quarts vegetable oil – High smoke point oil ideal for deep frying.
• Salt and black pepper – Essential for seasoning both the meat and the coating.
• Garlic Butter Sauce
• 8 tablespoons unsalted butter softened – Use unsalted to control overall saltiness.
• 3 tablespoons fresh parsley finely chopped – Adds color and freshness.
• 7 garlic cloves minced (or 8 tsp bottled) – The real star of the show.
• Pinch of salt and black pepper – Rounds out the butter sauce flavor.
• 2 teaspoons water – Keeps garlic from burning while cooking in butter.

Method

 

1. Start by combining olive oil, garlic powder, minced garlic, salt, and black pepper in a large bowl. Mix everything well, then add your chicken pieces. Toss thoroughly until coated. Cover the bowl and refrigerate for at least 1 hour. If you can wait longer, 24 hours is ideal for deeper flavor.
2. Prepare a flour mix in a separate bowl using flour, garlic powder, salt, and pepper. In another small dish, beat the egg whites lightly. Take each marinated chicken piece, dip it into the egg whites, then into the flour mixture. Press firmly so the coating sticks. Set the coated pieces on a wire rack and refrigerate again—30 minutes is the minimum, but 2 hours is better for extra crunch.
3. Heat about 2 inches of vegetable oil in a Dutch oven to 325°F. Fry the chicken in batches to avoid overcrowding. Cook until the internal temperature reaches 160°F for breasts and 175°F for thighs and drumsticks. This usually takes around 12–15 minutes. Rotate pieces every few minutes for even browning. Place on paper towels to drain once done.
4. In a skillet, melt one tablespoon of butter with garlic and water over medium heat. Stir constantly for 1 minute. Add the remaining butter and let it melt. Once done, remove from heat and stir in chopped parsley, salt, and pepper. Pour the sauce into a small bowl for brushing or spooning over the fried chicken.