Garlic Fried Chicken- Cook's Country Recipe

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This recipe is not the official version posted on cookscountry.com, but it is transcribed from the episode, "Plenty of Garlic and Parm."

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  • 4

Ingredients

  • FOR THE MARINADED CHICKEN:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon granulated garlic
  • 5 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • 2 teaspoons ground black pepper
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
  • FOR COATING AND FRYING:
  • 4 large egg whites
  • 2 cups all-purpose flour
  • 1 tablespoon granulated garlic
  • 2 teaspoons Kosher salt
  • 1-2 teaspoons ground black pepper
  • 3 quarts peanut or vegetable oil
  • FOR THE GARLIC BUTTER
  • 8 tablespoons unsalted butter , softened
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 8 garlic cloves, minced
  • 1 tablespoon water

Preparation

Step 1

TO MARINADE THE CHICKEN

1. Whisk all of the marinaded chicken ingredients, except the chicken pieces, in a large bowl to form a paste.

2. Add the chicken pieces to the bowl, and toss the pieces to evenly coat the chicken.

3. Cover the bowl and refrigerate for a minimum of 1 hour and a maximum of 24 hours.


TO COAT THE CHICKEN

1. Remove the chicken from the refrigerator and the bowl. Remove any large chunks of fresh garlic that are stuck to the chicken, so they don't burn. Set chicken aside.

2. Lightly beat 4 egg whites in a clean pie plate or bowl. Set aside.

3. In a large, clean bowl, whisk together the flour, granulated garlic, salt, and ground black pepper

4. One at a time, completely coat each chicken piece, first with egg white, followed by the flour mixture, making sure to press plenty of flour mixture firmly onto each chicken piece.

5. Place a baking rack on top of a quarter sheet pan. Evenly distribute all coated chicken pieces on top of the baking rack, and place, uncovered, into the refrigerator for a minimum of 30 minutes and a maximum of 2 hours.


TO FRY THE CHICKEN

1. Using a thermometer, heat the peanut oil/vegetable oil in your favorite deep frying vessel to 325 degrees Fahrenheit.

2. If using a large dutch oven sized vessel for frying, place half of the chicken pieces in the hot oil, making sure that the temperature never drops below 300 degrees Fahrenheit or rises above 325 degrees Fahrenheit.

3. Fry the chicken for approximately 15 minutes, or until chicken breast pieces reach an internal temperature of 160 degrees Fahrenheit, and the dark meat pieces (thighs drumsticks, wings) reach an internal temperature of 170 degrees Fahrenheit.

4. Place a clean baking rack on top of a quarter sheet pan and line the rack with 2 layers of paper towels. Remove the chicken from the hot oil and place on the paper towels.

5. Repeat frying steps 1-4 with the remaining batch(es) of chicken.

6. While the second batch of chicken is frying, set one tablespoon of butter aside and soften the remaining 7 tablespoons of the butter in a bowl for the garlic butter.


FOR THE GARLIC BUTTER

1. To the 7 tablespoons of softened butter, add the fresh parsley, Kosher salt, and ground black pepper, and mix thoroughly into a paste.

2. Over medium-low heat, melt the remaining 1 tablespoon of butter in a skillet, along with the 8 minced garlic cloves and 1 tablespoon of water.

3. Heat for approximately 1-2 minutes, or until garlic is fragrant and slightly softened.

4. Add the hot butter mixture to the softened butter mixture in the bowl and mix until creamy.

5. Spoon the garlic butter over each chicken piece and serve while hot.

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