WHY THIS RECIPE WORKS A garlic trifecta deeply infuses this fried chicken with pungent flavor and aroma. First, we marinated bone-in chicken pieces in a mixture of extra-virgin olive oil, minced fresh garlic, and granulated garlic for at least an hour. Then, the pieces got a dip in egg whites and a dredge in flour seasoned with granulated garlic, salt, and pepper. To up the ante in terms of both spicy garlic flavor and unctuous texture, we made a quick butter sauce with a generous amount of sautéed minced garlic and parsley and drizzled that over the hot fried chicken. We found that a garlic press created very strong garlic taste in the butter sauce, so we preferred to mince the cloves with a knife in this case, for the ideal balance of flavors. Use a Dutch oven that holds 6 quarts or more for frying. Serve this decadent chicken with plenty of napkins!
Serves: 4
Total time: 1 hour 15 minutes (plus 1 hour marinating time)
INGREDIENTS:
CHICKEN
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons granulated garlic
- 5 garlic cloves, minced
- Kosher salt and pepper
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
- 2 cups all-purpose flour
- 4 large egg whites
- 3 quarts peanut or vegetable oil
GARLIC BUTTER
- 8 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 garlic cloves, minced
- 1 tablespoon water
INSTRUCTIONS:
- For the chicken: Combine olive oil, 1 tablespoon granulated garlic, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.
- Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish. Dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
- Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil to Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel–lined rack, return oil to 325 degrees, and repeat with remaining chicken.
- For the garlic butter: While chicken rests, combine 7 tablespoons butter, parsley, salt, and pepper in bowl; set aside. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and water and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-parsley mixture and whisk until well combined. Transfer chicken to serving platter and spoon garlic butter over top. Serve.
