I don’t know about you, but sometimes I just want a dinner that’s unapologetically crispy, garlicky, and totally soul-soothing. That’s where this Garlic Chicken Fried Chicken comes in. It’s like if your favorite fried chicken and garlicky roast chicken had a delicious baby—tender on the inside, perfectly crunchy on the outside, and packed with bold garlic flavor in every single bite.

Why You’ll Love This Recipe

This recipe hits all the right notes—it’s golden, juicy, and just the right amount of garlicky without going overboard. The seasoned buttermilk marinade makes the chicken ridiculously tender, and the crispy coating has just enough kick to make it memorable. It’s perfect for Sunday dinner, a casual get-together, or even just a weeknight treat when you want something special without heading to a drive-thru.

Ingredients (just a few highlights—full list and amounts are below)

You’ll need boneless chicken breasts or thighs, lots of fresh garlic, buttermilk, flour, paprika, garlic powder, a touch of cayenne, and oil for frying. Oh, and a bit of butter—because garlic butter poured over fried chicken is never a bad idea.

Pound and Marinate the Chicken

Start by pounding your chicken to an even thickness so it cooks evenly and stays juicy. Then soak it in a garlicky buttermilk mixture for at least an hour (or overnight if you’re planning ahead). The longer it sits, the more flavorful and tender it gets.

Set Up Your Breading Station

Grab two shallow bowls—one for your seasoned flour mixture and one for the egg wash. Dredge the marinated chicken in the flour, dip it into the egg, then back into the flour for that double-dipped crunch.

Heat the Oil and Fry It Up

Heat about an inch of oil in a cast iron skillet or heavy pan. Once it’s hot and shimmering, gently place your chicken in and fry until both sides are golden and crispy, and the inside is fully cooked. Work in batches so you don’t crowd the pan.

Make the Garlic Butter

While the chicken rests on a wire rack (so it stays crispy!), melt some butter and stir in lots of minced garlic. Let it simmer just until fragrant—don’t let it brown. Then spoon it generously over the hot fried chicken.

Expert Tips and Tricks

For the crispiest coating, let the breaded chicken sit for 5–10 minutes before frying—this helps the crust stick better. If you’re short on buttermilk, you can mix regular milk with a splash of lemon juice or vinegar. And always season your flour mixture well—salt and spices are your friend here.

Recipe Variations and Possible Substitutions

You can swap the chicken breasts for boneless thighs if you like dark meat, or use bone-in pieces and adjust the cooking time. Want to make it a bit spicy? Add extra cayenne to the flour or a dash of hot sauce to the marinade. Gluten-free? Use a gluten-free flour blend—it works beautifully.

Serving and Pairing Suggestions

This chicken practically begs to be served with mashed potatoes and creamy gravy, or buttery corn on the cob if it’s summer. A crisp coleslaw balances the richness perfectly, and if you’re feeling extra, serve it with biscuits and honey. Sweet tea or lemonade? Yes, please.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To keep it crispy, reheat in a 375°F oven or air fryer until warmed through. Avoid the microwave unless you don’t mind a softer crust. You can also freeze the cooked chicken for up to a month.

FAQs

Can I bake this instead of frying?
You can, but it won’t be quite as crispy. Bake on a wire rack at 400°F for 25–30 minutes and spray with oil for a little extra crunch.

Can I use pre-minced garlic?
Fresh garlic is best for the butter, but in a pinch, jarred garlic will still give you good flavor.

What’s the best oil for frying?
Use a neutral oil with a high smoke point—vegetable, canola, or peanut oil all work well.

Do I need a thermometer for frying?
It helps! Aim for 350°F oil. If you don’t have one, test with a pinch of flour—it should sizzle right away.

Conclusion

If you’re looking for a new comfort food favorite, this Garlic Chicken Fried Chicken is it. It’s crunchy, flavorful, and packed with everything we love about southern-style fried chicken—plus that garlicky twist that makes it unforgettable. Once you try it, it’s guaranteed to become a go-to in your dinner rotation.

Garlic Chicken Fried Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Garlic Chicken Fried Chicken is the ultimate comfort food—crispy, juicy, and infused with bold garlic flavor. Marinated in a seasoned buttermilk mixture and double-dredged for extra crunch, it’s finished with a luscious garlic butter drizzle. Perfect for family dinners or impressing guests, this dish brings Southern charm with a garlicky twist.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (plus marinating time)
Yield: 6–8 servings 1x
Category: Dinner
Method: Frying
Cuisine: Southern American

Instructions

Pound and Marinate the Chicken:
Pound chicken to even thickness. In a bowl, combine buttermilk, minced garlic, salt, and pepper. Add chicken, ensuring it’s fully submerged. Cover and refrigerate for at least 1 hour or overnight.
Prepare Breading Station:
In one bowl, mix flour, paprika, garlic powder, and cayenne pepper. In another bowl, whisk eggs and milk together.
Bread the Chicken:
Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, dip into egg wash, then back into flour mixture. Place on a wire rack and let rest for 10 minutes.
Fry the Chicken:
Heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
Prepare Garlic Butter:
In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Remove from heat.
Serve:
Drizzle garlic butter over fried chicken and serve hot.

Notes

For extra crispiness, let the breaded chicken rest before frying.
If buttermilk isn’t available, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
Adjust cayenne pepper to your preferred spice level.