Garlic Fried Chicken
Garlic Fried Chicken offers tender, flavorful meat with a crispy coating, infused with garlic and lemon for a savory, satisfying dish perfect for any casual meal.
Ingredients
Instructions
- Combine buttermilk, lemon juice, crushed garlic, salt, pepper, and celery salt; mix well.
- Place chicken in a shallow pan and pour the buttermilk mixture over the top.
- Cover and refrigerate for at least 3 hours or overnight.
- Remove chicken from the marinade, allowing excess liquid to drip off.
- Dredge the chicken in all-purpose flour until evenly coated.
- Heat 1 inch of oil in a large skillet to 325°F (163°C).
- Add the chicken pieces and fry for 30 to 35 minutes, turning once, until golden brown and cooked through.
- Drain the fried chicken on paper towels before serving.
Tips & Substitutions
For a more flavorful chicken, consider adding hot sauce to the buttermilk marinade for a spicy kick. If you don't have buttermilk, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Additionally, using a mix of flour and cornstarch can yield an extra crispy coating.
Serving Suggestions
Serve garlic fried chicken with classic sides like coleslaw, mashed potatoes, or K.F.C. Biscuits for a comforting meal. A fresh garden salad or roasted vegetables can balance the richness of the dish. For a fun twist, pair it with a dipping sauce, such as honey mustard or spicy mayo.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy, avoiding the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic Fried Chicken contains roughly 176 calories, with 3g protein, 5g carbohydrates, and 16g fat. It is an excellent source of vitamin A (28% of the Daily Value). Note that it is relatively high in sodium, at 1993mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, skin-on chicken can be used, but it may result in a slightly different texture. The skin will become crispy, but it might also retain more oil. For maximum crispiness, ensure the oil is at the correct temperature and drain the chicken well after frying.
How can I make this recipe gluten-free?
To make garlic fried chicken gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch. Ensure also that the buttermilk is certified gluten-free if you are highly sensitive. The cooking method remains the same for perfect results.
What type of oil is best for frying chicken?
Peanut oil or canola oil is ideal for frying chicken due to their high smoke points and neutral flavors. These oils will help achieve that golden brown crust without imparting strong flavors. Avoid using olive oil, as it has a lower smoke point and can burn more easily.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).