Buttery Garlic Fried Chicken

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.

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Prep Time 1 30

Cook Time 30

Total Time 2

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

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.
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.
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.
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.