Recipe courtesy of Pyrenees Cafe
Recipe courtesy of Pyrenees Cafe
Episode:
To Bakersfield and Beyond
Garlic Fried Chicken
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- Level: Intermediate
- Total: 4 hr (includes marinating time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2067
- Total Fat
- 148 g
- Saturated Fat
- 41 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 90 g
- Cholesterol
- 385 mg
- Sodium
- 1631 mg
- Level: Intermediate
- Total: 4 hr (includes marinating time)
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2067
- Total Fat
- 148 g
- Saturated Fat
- 41 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 90 g
- Cholesterol
- 385 mg
- Sodium
- 1631 mg
Ingredients
Garlic Topping:
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.
