Garlic Chicken Fried Chicken Recipe

Just a quick note: This is my recipe and my original recipe called for tablespoons of garlic pwdr and AR edited it to teaspoons. I had mentioned this in an earlier review but the review was deleted ): Also, granulated garlic really brings out that garliky flavor! but, 'tis all to taste---play with it and see what works best for you! ~Tan~ PS Also wanted to say that I used Italian seasoned bread crumbs for the seasoned bread crumbs. This also makes really good chicken for Chicken Parmesan, which I do often. (:

Want the most tender, moist fried chicken? Try marinating the chicken for at least 4 hours (if not all day) in buttermilk. Out of this world - great to use buttermilk when soaking raw onions for onion rings too. In order to cut down on the actual frying time, I generally brown my chicken and then place it on a broiler rack and bake it for 45 minutes in a 375 oven. The broiler rack allows alot of the fat to drip off. Line the bottom with foil and spray the rack with Pam before placing chicken pieces on top, clean up is a breeze. I too like a bit of dill in my chicken coating and I use ordinary flour instead of bread crumbs. I also add a generous portion of Lawry's salt, but you can also use Lemon Pepper if you are watching your salt intake.

I am Southern and I can fry some chicken, but this impressed me. I usually fry with just flour, salt and pepper, but I added the spices and the egg mixture. It was good. I didn't measure anything out, just threw the spices in. I added alot more garlic, I love it, and of course more salt amd pepper. I salted and peppered the chicken and the egg mixture. You cannot fry chicken in 15 minutes. I cooked on high for 5, then flipping, on medium, with lid on for 20. Nice and crispy. Served with baked potato and corn. Will make again.

I do not understand all the reviews complaining that chicken can't be fried in 15 minutes. This recipe is for chicken fried chicken, which means a thin cut of meat, breaded or battered then fried, and these ingredients clearly state "skinless, boneless chicken breast halves - pounded thin." My own chicken was done in maybe 7 minutes, though I did I don't have an electric skillet so I used a deep, heavy bottomed pan on the stove and my trusty thermometer. I did s&p the chicken directly, then coated in the seasoned flour, dipped it in the egg mix, then into the flour again. I had also followed the note from the submitter stating the garlic powder was meant to be T, not t. This came out flavorful, crispy on the outside, tender moist chicken on the inside, a big "winner, winner chicken dinner!"

Delicious! Imake this very often! I use all I use mostly the same ingredients except I crush a clove of garlic in the egg mix. I do find I have a lot of leftover batter so sometimes I reduce the amount a little. I fry the chicken but I don't use a cup of oil I just use enough to cover the bottom of the pan. I fry each piece just until brown, then I put them on a cookie sheet and bake them in the oven for about 30-40min at 375 depending on the size of chicken. I find this method a little healthier than totally frying. And you can do other things while the chicken is baking. I love this recipe because most of the ingredients are things you would have on hand. This recipe is a real keeper!

Followed other reviewers and did 2 T. garlic instead of 2 t. I also soaked the chicken in buttermilk prior to the dipping, coating, and frying. The kids loved it. They compared it to Chick Fil A. Our family of 6 finished it all off and anytime this happens, that’s a keeper!

Very simple to put together and not alot of ingredients! My son is a picky eater and hope that he would like it. He very much enjoyed the chicken. I cut mine up into strips. It took longer to get them all done but we'll worth it. He ate 2 chicken breasts they were so good to him. I fried in Avocado oil since they were thin and didn't take long to cook. And they were just right in flavor and not dry at all! Thanks for sharing the recipe! Definitely on my recipe list to keep!❤️

This was one of those easy after work meals with a boring chicken breast made good! We like ours a little spicy, so extra pepper, garlic and paprika. I also used panko crumbs. Thumped the breast with a mallet until even thickness. Served with zucchini noodles and a little dipping sauce. This will be a redo for sure.

It is so good my son requests it often. No changes except he likes it with chicken thighs (so do I) as it's has so much more moisture than a chicken breast.

I didn't add any salt and used rice flour instead of all-purpose. I also double the amount of garlic powder. I seasoned the chicken as well with adobe and it came out great.

I used garlic ‘salt‘ instead of garlic powder and still used the regular salt amount as well. It was a huge improvement. For us, it was perfect but you could always cut down a bit on the reg salt if it’s too much salt for you. Used regular breadcrumbs first time around but picked up the seasoned breadcrumbs for the second time around (as specified) and that also made a huge difference so I’ll be sure to use those each time. Really delicious! Frying time was accurate. Easy to gauge time when using breasts as specified.

I made this and it's awesome. My family really enjoyed it

It was yummy

Made this for a cozy evening at home, and it was just perfect. The flavors were warm and comforting, and it was surprisingly easy to make. I’ll be keeping this recipe for weeknight dinners and special occasions alike.

Everyone said it was amazing.

Excellent...

Awesome

Made as directed and very good flavor! Very quick to make as well. Served with mashed potatoes and corn and breadsticks. Very good!👍

Bro, my stomach is screaming yes.

Very good! This will be in our weekly rotation.