Garlic Fried Chicken

The Golden Crunch That’ll Make You a Garlic Fried Chicken Believer

Hey friend! Mason here, spatula in one hand and a ridiculous amount of garlic in the other. Let’s cut straight to the chase: if your soul doesn’t do a little happy dance when crispy chicken skin shatters between your teeth, we need to talk. But today? We’re taking that joy to Mount Flavor with my Garlic Fried Chicken. This ain’t just another fried chicken recipe—it’s a garlicky love letter wrapped in a golden, shatter-crisp crust that hugs impossibly juicy meat. I see you eyeing that takeout menu—put it down. In 20 minutes of active time (plus a little patience while it marinates), you’ll have wings so good, they’ll ruin drive-thru chicken for you forever. No fancy tools, no intimidation, just big flavor and the kind of kitchen chaos that ends in high-fives. Ready to make your kitchen smell like a garlic paradise? Let’s dive in.

How a Garlic Disaster Became My Signature Dish

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Garlic Fried Chicken

Crispy on the outside, juicy on the inside, and bursting with garlic flavor—this Garlic Fried Chicken is the ultimate golden bite. With a savory marinade and a crispy three-flour coating, it’s a game-changer for any fried chicken fan.

  • Author: Mason Hartman
  • Prep Time: 15 minutes
  • marinate time: 15 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 21 minute
  • Yield: 4 1x

Ingredients

Scale

For the Marinade:

1.5 lbs (700g) chicken wings

1 tsp salt

1 tsp sugar

1 tsp garlic powder

½ tsp onion powder

½ tsp white pepper powder

1 tbsp soy sauce

1 beaten egg

10 garlic cloves, cut into 23 pieces each

For the Batter:

½ cup all-purpose flour

¼ cup cornstarch

¼ cup potato starch

For Frying:

Neutral oil (vegetable or canola)

Frying temperature: 380°F (195°C) for first heating

Instructions

In a bowl, combine all marinade ingredients and toss chicken wings well. Let marinate for at least 2 hours or overnight for deeper flavor.

In another bowl, mix all-purpose flour, cornstarch, and potato starch for the batter.

Heat oil to 380°F (195°C).

Dredge each wing in the dry flour mixture, pressing to coat evenly.

Fry in batches for 5–6 minutes until golden and crispy. Let rest briefly, then double-fry at 400°F (205°C) for extra crunch.

Drain on paper towels and serve hot.

Nutrition

  • Calories: 420
  • Sodium: 650mg
  • Fat: 28g
  • Carbohydrates: 12g
  • Protein: 28g

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Picture this: It’s 2013, my tiny Brooklyn apartment kitchen looks like a flour bomb exploded, and I’m frantically fanning smoke away from the fire alarm. I’d invited my now-wife over for our third date, promising “life-changing fried chicken.” Rookie mistake? Using whole garlic cloves that promptly burned and turned bitter. As I scraped charcoal-esque bits off the chicken, she walked in, took one look at the carnage, and burst out laughing. Instead of ordering pizza, we salvaged the edible pieces, and between giggles, she suggested mincing the garlic into the marinade. That disaster became our engagement meal two years later—with significantly less smoke! Now, these garlicky wings are my edible security blanket. They’re on the table for every big win, tough day, or “just because” Tuesday. Food’s magic like that—it stitches memories right into the flavor.

Grocery List: Your Flavor Toolkit

Gather these simple heroes. Pro tip: Mise en place (fancy for “get your stuff together first”) saves you mid-fry panic!

  • 1.5 lbs (700g) chicken wings – Drumettes and flats work best! Thaw fully for even cooking. Swap: Use thighs (bone-in, skin-on) for juicier bites.
  • 1 tsp salt – The flavor backbone. Kosher salt preferred for even distribution.
  • 1 tsp sugar – Balances saltiness and boosts browning. Not for sweetness!
  • 1 tsp garlic powder – Double garlic? Always. Adds depth to fresh cloves.
  • ½ tsp onion powder – My umami secret weapon. Skip if you hate onions—it won’t taste oniony.
  • ½ tsp white pepper powder – Earthy heat without black specks. Black pepper works in a pinch.
  • 1 tbsp soy sauce – Salty-savory punch. GF? Use tamari or coconut aminos.
  • 1 beaten egg – The “glue” helping flour stick. Vegan? A flax egg (1 tbsp ground flax + 2.5 tbsp water) works surprisingly well.
  • 10 garlic cloves, cut into 2–3 pieces each – Yes, TEN. Bigger pieces = punchy garlic bursts! Smash them lightly with your knife for more flavor release.

For the Crunchy Armor (Batter):

  • ½ cup all-purpose flour – The crispy foundation. GF? Swap 1:1 with rice flour.
  • ¼ cup cornstarch – The crunch amplifier. Keeps things light.
  • ¼ cup potato starch – The stealth MVP for shatter-crisp magic. Cornstarch alone works if needed, but potato starch is worth tracking down!

For Frying:

  • Neutral oil (vegetable or canola) – High smoke point is key! Peanut or avocado oil also rock.

Let’s Fry: Your Path to Garlicky Glory

Channel your inner fry wizard—I’ll guide you step-by-step with battle-tested hacks!

  1. Marinate Like You Mean It – In a bowl, combine chicken wings, salt, sugar, garlic powder, onion powder, white pepper, soy sauce, beaten egg, and garlic pieces. Massage aggressively with your hands—get in there! Cover and refrigerate 2+ hours (overnight = flavor nirvana). Chef Hack: Freeze garlic pieces 10 minutes before chopping—no sticky fingers!
  2. Mix Your Crunch Trio – Whisk all-purpose flour, cornstarch, and potato starch in a shallow dish. Chef Insight: Sift this mix! Lumps are crunch-killers.
  3. Heat That Oil Right – Pour oil 2 inches deep into a heavy pot (Dutch oven = best friend). Attach a candy thermometer. Heat to 380°F (195°C). Critical Tip: No thermometer? Toss a flour pinch in—if it sizzles instantly, you’re golden.
  4. Dredge Like a Boss – Shake excess marinade off wings. Dredge each in flour mix, pressing HARD to adhere. Place on a wire rack. Game-Changer: Let dredged wings sit 5 minutes—coating hydrates for extra crunch.
  5. First Fry: The Juicy Foundation – Fry 4-5 wings at a time (don’t crowd!). Cook 5-6 minutes until pale gold. Drain on rack (paper towels steam the crust—sad!). Safety Note: Oil drops = angry splatters. Use tongs and slide wings in gently!
  6. Double Fry: Crunch Apotheosis – Crank oil to 400°F (205°C). Fry wings again 60-90 seconds until deep golden. Why Double Fry? First fry cooks meat, second fry blisters the crust into potato-chip perfection.
  7. Drain & Devour – Transfer wings to rack. Sprinkle with flaky salt while hot. Rest 3 minutes (torture, I know)—this lets juices redistribute.

Plating: Where Flavor Meets Flair

Ditch the paper towels—these beauties deserve a stage! Pile wings high on a rustic board or in a wide noodle bowl. Scatter with microgreens or sliced scallions for color pop. Serve with quick-pickled veggies (thinly sliced cucumbers + rice vinegar + pinch sugar, 15-minute soak) to cut the richness. Must-have dippers: spicy mayo (mayo + sriracha) or my garlicky buttermilk ranch. Cold beer or sparkling lemonade? Mandatory.

Shake It Up: 5 Flavor Twists

  1. Spicy Garlic Lovers – Add 1 tbsp gochujang or 2 tsp cayenne to marinade.
  2. Honey-Garlic Sticky – Toss hot wings with 3 tbsp honey + 1 minced raw garlic clove.
  3. Lemon-Herb Zing – Add 2 tsp lemon zest + 1 tbsp chopped rosemary to flour mix.
  4. Gluten-Free Bliss – Swap AP flour for rice flour + ¼ tsp xanthan gum.
  5. Extra Garlic Obsession – After frying, sauté reserved marinade garlic in 1 tbsp oil until golden. Sprinkle over wings.

Confessions from My Garlic-Stained Notebook

This recipe evolved from “garlic incident 2013” (see above!) through 63 test batches. Batch #28 proved potato starch is non-negotiable for that glass-like crunch. Batch #41 taught me: double-frying isn’t extra, it’s essential. Funny story: My dog, Basil, once stole a whole wing off the counter. He crunched it in 3 seconds flat—then napped for 4 hours. Even pups endorse this recipe! Pro tip: Fry in small batches. Yes, it takes longer, but crowding drops oil temp and gives you greasy, sad chicken. Trust me—I’ve mourned enough soggy wings for both of us.

FAQs: Saving Your Chicken from Crisp Calamities

Q: Can I bake these instead of frying?
A: You *can*, but texture won’t be the same. For oven “fry”: Bake dredged wings at 425°F (220°C) on a wire rack 45 mins, flipping halfway. Spritz with oil first for browning.

Q: Why is my coating falling off?!
A: Two culprits: 1) Not pressing flour hard enough onto wet chicken—really embed it! 2) Oil temp too low. Use that thermometer!

Q: Help! My garlic pieces burned during frying.
A: Ah, my original mistake! Larger garlic chunks (cut into 3-4 pieces, not minced) resist burning. If bits still char, scoop them out after first fry.

Q: How long do leftovers keep?
A: Best fresh, but store in fridge 3 days. Re-crisp in air fryer 5 mins at 375°F (190°C). Microwaving = tragic crust sogginess.

Nutritional Info (Per Serving)

Calories: 420 • Fat: 28g • Protein: 28g • Carbs: 12g • Sodium: 650mg
Note: Values approximate. Sodium varies with soy sauce brands.

Final Thoughts
This Garlic Fried Chicken isn’t just a recipe—it’s a crispy, golden monument to kitchen redemption. It’s the kind of dish that proves once and for all that garlic + double-fry = culinary greatness. Whether you’re cooking for a crowd or sneaking extra wings off the tray before anyone notices, this recipe brings bold flavor, shatter-crisp texture, and pure fried joy. And honestly? Once you hear that first crunch, there’s no going back to takeout.

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