Mama'S Garlic Fried Chicken
Juicy garlic fried chicken with a creamy sour cream marinade offers bold flavors and crispy texture, perfect for family dinners or weekend gatherings.
Ingredients
Instructions
- Wipe the chicken with a damp cloth.
- Place the chicken pieces in a large bowl.
- Mix sour cream, lemon juice, Worcestershire sauce, grated garlic, salt, pepper, celery salt, and paprika; pour over the chicken, ensuring all pieces are well coated.
- Cover the bowl tightly and refrigerate overnight.
- Drain the chicken and dredge with flour.
- Fry the chicken until cooked through and golden brown.
Tips & Substitutions
For extra flavor, consider marinating the chicken for a full 24 hours instead of overnight. You can substitute Greek yogurt for sour cream for a tangier taste. If you don’t have Worcestershire sauce, a mix of soy sauce and a bit of vinegar can work as a substitute. Make sure your oil is hot enough before frying to achieve a crispy exterior.
Serving Suggestions
Serve Mama's Garlic Fried Chicken with a side of Mother'S Creamed Corn Pudding for a comforting meal. It pairs well with coleslaw or a simple green salad for a refreshing contrast. For a hearty addition, consider making some mashed potatoes or serving with cornbread.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F for about 15-20 minutes, which helps maintain its crispiness. Avoid microwaving, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Garlic Fried Chicken contains roughly 41 calories, with 2g protein, 8g carbohydrates, and 0g fat.
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 boneless chicken for this recipe?
Yes, boneless chicken can be used, but it may require less frying time. Ensure the internal temperature reaches 165°F for food safety. The marination will still keep the chicken flavorful and moist, just adjust your cooking time accordingly.
What type of flour is best for dredging?
All-purpose flour works best for dredging chicken, providing a nice crispy texture when fried. However, you can also use gluten-free flour if you have dietary restrictions. Just ensure it’s seasoned well to mimic the flavor profile.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F, place the dredged chicken on a baking sheet, and bake for about 30-40 minutes, turning halfway through, until golden and cooked through.
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).