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 adds tenderness and flavor.

All-purpose flour: This is used for dredging the chicken to give it a crispy coating.

Garlic powder: Adds a rich garlic flavor to the marinade.

Salt: Enhances the overall flavor of the dish.

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

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

When marinating the chicken breasts in buttermilk, ensure they are fully submerged to allow the garlic powder and seasonings to penetrate the meat thoroughly. This not only enhances the flavor but also helps to tenderize the chicken, resulting in a juicier and more flavorful fried chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be cooked in the same way as chicken breasts.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a slightly nuttier flavor and added nutritional benefits.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

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

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

• For short-term storage, place the cooled chicken breasts in an airtight container. Line the bottom with a paper towel to absorb any excess oil and moisture. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with aluminum foil or parchment paper. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). This helps maintain the crispiness of the coating.

• For longer storage, you can freeze the fried chicken. Wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped pieces in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving the fried chicken as it can make the coating soggy and unevenly heated. The oven method is best for retaining the texture and flavor.

• If you have leftover buttermilk marinade, you can store it in an airtight container in the refrigerator for up to 3 days. Use it as a marinade for other meats or as a base for soups and sauces.

• For an extra burst of flavor, consider adding a sprinkle of fresh herbs like parsley or thyme before reheating. This can enhance the aroma and taste of the reheated fried chicken.

• If you prefer a healthier reheating option, use an air fryer. Preheat the air fryer to 375°F (190°C) and heat the chicken for about 10-12 minutes, shaking the basket halfway through. This method helps maintain the crispiness without adding extra oil.

• Oven Method: Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the chicken is warmed through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pieces in the air fryer basket in a single layer. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the coating is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the chicken in the skillet and cover with a lid. Heat for about 3-4 minutes per side, or until the chicken is warmed through and the coating is crispy.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note: This method may not keep the coating as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken on the toaster oven tray. Heat for about 10-15 minutes, or until the chicken is hot and the coating is crispy.

• Mixing bowl: Used to combine the buttermilk, garlic powder, salt, and pepper for marinating the chicken.

• Another bowl: Used to mix the flour with a pinch of salt and pepper for dredging the chicken.

• Frying pan: Used to heat the vegetable oil and fry the chicken until golden brown and cooked through.

• Tongs: Useful for turning the chicken pieces in the hot oil to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried chicken after cooking.

• Meat thermometer: Optional but helpful to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

• Measuring cups: Used to measure out the buttermilk, flour, and vegetable oil accurately.

• Measuring spoons: Used to measure the garlic powder, salt, and black pepper precisely.

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

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Pre-measure ingredients: Measure out the flour, garlic powder, salt, and pepper in advance.

Double batch: Make extra chicken and freeze for a quick meal later.

Use a deep fryer: A deep fryer can cook multiple pieces of chicken at once, saving time.