Garlic Chicken Fried Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Buttermilk: Used for marinating the chicken, it tenderizes and adds flavor.

Garlic: Minced and mixed with buttermilk for a rich, aromatic marinade.

All-purpose flour: Forms the base of the crispy coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a bit of heat and depth to the seasoning.

Paprika: Provides a smoky flavor and a hint of color to the coating.

Vegetable oil: Used for frying the chicken to a golden brown perfection.

When marinating the chicken breasts in buttermilk and minced garlic, ensure the mixture fully covers the chicken for even flavor absorption. For an extra layer of flavor, consider adding a pinch of cayenne pepper or a splash of hot sauce to the marinade. This will give the fried chicken a subtle kick without overpowering the garlic notes.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tanginess and tenderizing effect as buttermilk.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more convenient.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a slightly nuttier flavor and more fiber, making it a healthier option.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a spicier kick, though it should be used in smaller amounts.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the garlic chicken fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.

• Store the cooled chicken in an airtight container. If stacking multiple pieces, place a sheet of parchment paper between each layer to maintain the crispy texture.

• For short-term storage, refrigerate the chicken. It will stay fresh for up to 3-4 days.

• For longer storage, freeze the chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh for up to 2-3 months.

• When ready to reheat, thaw frozen chicken in the refrigerator overnight. This ensures even reheating and maintains the quality of the chicken.

• Reheat the chicken in an oven preheated to 375°F (190°C) for about 15-20 minutes. This helps to restore the crispy exterior while ensuring the inside is heated through.

• Alternatively, use an air fryer to reheat the chicken. Preheat the air fryer to 375°F (190°C) and cook for 5-7 minutes, flipping halfway through for even crispiness.

• Avoid microwaving the chicken, as it can make the coating soggy and unevenly heated.

• Oven Method

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover chicken on a baking sheet lined with aluminum foil.
  3. Cover the chicken loosely with another piece of foil to prevent it from drying out.
  4. Bake for about 15-20 minutes, or until the chicken is heated through and crispy.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the leftover chicken in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the leftover chicken in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until the chicken is heated through and crispy.

• Microwave Method

  1. Place the leftover chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Toaster Oven Method

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the leftover chicken on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the chicken is warmed through and crispy.

• Mixing bowl: Use this to combine the buttermilk and minced garlic for marinating the chicken.

• Another bowl: This is needed to mix the flour, salt, black pepper, and paprika for dredging the chicken.

• Frying pan: Heat the vegetable oil in this pan to fry the chicken.

• Tongs: Use these to handle the chicken pieces while frying and to turn them over.

• Paper towels: Place these on a plate to drain the excess oil from the fried chicken.

• Meat thermometer: Optional, but useful to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

• Cutting board: Use this to prepare and handle the chicken breasts before marinating.

• Knife: Essential for mincing the garlic and trimming any excess fat from the chicken breasts.

• Measuring cups: Needed to measure out the buttermilk and flour accurately.

• Measuring spoons: Use these to measure the salt, black pepper, and paprika.

Marinate overnight: Prepare the chicken and buttermilk mixture the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken in a ziplock bag for easy cleanup and even coating.

Pre-measure ingredients: Measure out the flour, salt, black pepper, and paprika ahead of time.

Heat oil while prepping: Start heating the vegetable oil while you dredge the chicken to save time.

Use a thermometer: Use a thermometer to ensure the oil is at the right temperature, reducing guesswork and cooking time.