GARLIC FLAVORED FRIED CHICKEN
- Cooks . com
- May 6, 2016
- 1 min read
GARLIC FLAVORED FRIED CHICKEN 2 (2 to 3 lbs.) broiler-fryers, cut up 3/4 c. milk or buttermilk 6 cloves garlic, minced 1/2 tsp. chicken bouillon powder or soup base 3 eggs, beaten until lemon yellow 1 c. flour 1/2 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. pepper 2 c. fine bread crumbs Vegetable oil (for deep frying)
Tip: If you aren't in a hurry, the chicken can be brined in salty water or buttermilk for several hours before cooking. This helps to tenderize, add flavor and retain juices. You will need 3 shallow pans or dishes that are large enough to accommodate the largest chicken piece.
In one pan, beat the eggs and add milk, whisking til well combined. Add chopped garlic to egg mixture. In another pan, combine flour, garlic powder, salt and pepper. The next pan will hold the bread crumbs.
Dip the chicken into the milk/buttermilk, then into the flour, then back into the milk and finally roll and press the chicken into the breadcrumbs, coating on all sides.
Allow the chicken to set for at least 30 minutes before frying - the coating will stick better. Heat oil to 325-345°F (temperature will drop when chicken is added so heat it initially to the higher temp). Fry at 325°F turning once, til golden brown and cooked through til the center is no longer pink. Fry larger pieces at lower temperatures and smaller pieces are fried more quickly at a higher temperature.
Add your favorite herbs and seasonings to the egg wash and/or the breading. I always add freshly chopped parsley, sage and thyme.
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