Garlic Fried Chicken

Total Time:
4 hr
Prep:
40 min
Inactive:
3 hr
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 cups buttermilk
  • 1 tablespoon granulated chicken base
  • 10 cloves garlic, minced
  • 2 tablespoons granulated garlic
  • 2 tablespoons black pepper
  • 2 tablespoons kosher salt
  • 2 whole chickens, cleaned and quartered
  • 5 cups all-purpose flour
  • Vegetable shortening or canola oil, for frying
  • Garlic Topping, recipe follows, optional
  • Garlic Topping:
  • 2 sticks (1 cup) salted sweet cream butter
  • 8 cloves garlic, minced
  • 1/2 bunch fresh parsley, chopped small
Directions
  • Special equipment: a deep-fry thermometer

  • Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl. Add the chicken and toss to coat. Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight.

  • Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl. Toss the chicken in the seasoned flour, making sure each piece is completely coated. Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don't get soggy.

  • Fill a heavy-bottomed pot or Dutch oven with enough vegetable shortening to completely submerge the chicken and heat it until a deep-fry thermometer registers 300 degrees F. Deep-fry the chicken in batches, turning occasionally to prevent burning, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 15 to 20 minutes. Be sure to not crowd the pan or the chicken will not cook properly. Cool on a rack or plate layered with paper towels. Spoon the Garlic Topping over the fried chicken, if using.

Garlic Topping:
  • Melt the butter in a skillet over low to medium heat and saute the garlic and parsley until the garlic is softened, 7 to 10 minutes. Yield: 1 cup.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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