Crispy Garlic Fried Chicken Recipe With Garlic Oil Will Make You Linger at the Table by Donna John

Crispy Garlic Fried Chicken Recipe With Garlic Oil Will Make You Linger at the Table

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 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: 14 to 20 minutes
Total Time: 30 minutes plus time to marinate
Servings: 4



  • 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 flour
  • vegetable oil, for frying

Garlic Oil

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

Here's how to make it: 

  1. Stir together the paprika and granulated garlic 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. 
  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 7 to 10 minutes longer. Remove chicken to a paper towel-lined plate and cook the remaining chicken, if needed. 
  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 and stir in the parsley.
  4. To serve, drizzle the garlic oil over the fried chicken. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Paprika $3 & Up
Flour $2 & Up

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Donna John
So good! And your house will smell heavenly.
Elisa Schmitz
Mmm. Haven't had fried chicken in a while and this recipe will change all of that. Some serious YUM right here!
Fun recipe to make for a weekend backyard picnic.

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