Recipe courtesy of Pyrenees Cafe

Garlic Fried Chicken

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  • Level: Intermediate
  • Total: 4 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 6 servings
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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


Special equipment:
a deep-fry thermometer
  1. 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.
  2. 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.
  3. 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:

  1. 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.