Description
Enjoy this Crispy Garlic Chicken, featuring juicy, marinated chicken thighs coated in a flavorful spice blend and fried to golden perfection. Ideal for family dinners or gatherings, this dish is sure to impress with its crunchy exterior and tender meat.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 2 tablespoons milk
- 4 cloves garlic, minced
- ½ cup buttermilk
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine the buttermilk and minced garlic. Stir well to ensure the garlic is evenly distributed.
- Add the chicken thighs to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- In a separate bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
- In another bowl, beat the eggs and milk together until well combined.
- Once the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for about 15 minutes.
- Preheat your oven to 200°F (93°C) to keep the chicken warm after frying.
- Take each chicken thigh out of the buttermilk marinade, allowing any excess to drip off. Dip the chicken into the egg mixture, ensuring it is fully coated.
- Transfer the chicken to the flour mixture, pressing the flour onto the chicken to create a thick, even coating. Shake off any excess flour and set aside. Repeat for all chicken thighs.
- In a large skillet or Dutch oven, pour in enough vegetable oil to cover the bottom of the pan by about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the coated chicken thighs into the hot oil, skin-side down. Fry in batches if necessary.
- Fry the chicken for about 7-8 minutes on the first side, or until golden brown and crispy. Flip and cook for an additional 7-8 minutes on the other side.
- Check the internal temperature of the chicken; it should reach 165°F (74°C).
- Transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep warm in the preheated oven. Repeat with remaining chicken.
- Once all the chicken is fried and kept warm, let it rest for a few minutes.
- Transfer the crispy garlic chicken to a serving platter and garnish with freshly chopped parsley.
- Serve hot with your choice of sides, such as mashed potatoes, coleslaw, or a fresh garden salad, and enjoy!
Notes
- For extra flavor, consider adding herbs like thyme or rosemary to the buttermilk marinade.
- Adjust the cayenne pepper according to your heat preference.
- Ensure the oil temperature is consistent for even frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes