Crispy Garlic Fried Chicken Recipe Will Get Them to the Dinner Table (7 Ingredients) by Donna John

Fried chicken. Who can resist, really, unless you're a vegetarian or vegan. (And even then, they have dang good vegan fried chicken these days!) Not only do I love crispy fried chicken, but garlic is one of my favorite ingredients. This quick and easy garlic fried chicken with garlic oil hits on both. It will make you put on your stretchy pants and want to stay at the dinner table.

The chicken is seasoned with salt, black pepper, granulated garlic and paprika and then marinated in the refrigerator for at least four hours or overnight. (For optimal flavor, marinate the chicken as long as you have time to.) When you're ready to cook, dredge the chicken in flour and pan-fry until golden brown and cooked through (165 degrees F internal temperature). The garlic chili oil is a snap to make. Gently simmer minced garlic in olive oil until fragrant. Stir in some chopped parsley and it's ready to be drizzled over that hot crispy fried chicken.

If you're wondering what the difference is between granulated garlic and garlic powder, it's basically just the size of the granules. Garlic powder has a sand-like consistency (it's ground) and granulated garlic is more coarse. Garlic powder will add a more intense garlic flavor, so you may want to use a little less if you don't want a big garlic punch.

If you don't want to bother with making the garlic oil, omit it! The chicken will still be delicious and full of garlic flavor. Serve this chicken recipe for dinner with your favorite side dishes. Store the leftover chicken in the refrigerator.

Cuisine: American
Prep Time: 10 minutes plus time to marinate
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes plus time to marinate
Servings: 6

Ingredients

Chicken

• 8 - 10 chicken drumsticks or thighs, patted dry with paper towels
• 2 teaspoons granulated garlic or garlic powder
• 1 teaspoon paprika
• 1 1/2 - 2 cups all-purpose flour or gluten-free flour
• vegetable oil, for frying

Garlic Oil

• 2 tablespoons olive oil
• 5 - 6 cloves garlic, minced
• 1 tablespoon chopped fresh flat-leaf parsley (optional)

Here's how to make it: 

1. Stir together the paprika and garlic powder in a small bowl. Season the chicken all over with salt and black pepper, then sprinkle all over with the paprika-garlic blend. Cover the chicken and refrigerate at least 4 hours and up to overnight. You could use other pieces of chicken, but it will affect cooking time.
2. When ready to cook, put the flour onto a plate. Heat about 1 inch of vegetable oil in a large skillet over medium heat. Dredge the chicken in the flour and put it skin side down into the hot oil. Cook the chicken (do not crowd the pan) for about 7 to 10 minutes or until well browned on the bottom. Flip the chicken over and continue to cook until chicken is golden and cooked through, about 10 minutes longer. Remove chicken to a paper towel-lined plate and cook the remaining chicken, if needed. Chicken is done at 165 degrees F internal temperature on a food thermometer. For gluten-free chicken, use gluten-free flour.
3. To make the garlic oil, heat the olive oil in a small saucepot over medium-low heat. Add the garlic and warm until you can smell it, about 30 seconds to 1 minute. Turn off the heat. Stir in the parsley, if using
4. To serve, drizzle the garlic oil over the fried chicken. Store any leftover chicken in an airtight container in the fridge. Reheat as desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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