My kids love fried chicken, but what makes this recipe special in my kitchen is the garlic flavor and the extra crispy coating. They always ask for seconds, and it’s fun to see them enjoying something homemade that’s also bursting with flavor. The smell of garlic frying in the pan draws everyone to the kitchen, and the sight of golden brown chicken always brings a smile to our faces. Garlic Fried Chicken is one of those comfort foods that instantly brings everyone together. Crispy on the outside, tender and juicy on the inside, with the warm aroma of garlic filling your kitchen, it’s a dish that satisfies both kids and adults alike. 

I have tried many fried chicken recipes over the years, and I use a simple combination of buttermilk, garlic, and spices for the marinade. Always making sure the chicken rests in the buttermilk mixture for at least 15 minutes gives it that tender, juicy texture inside while the coating crisps up beautifully on the outside. This little step makes a huge difference, and I never skip it.

You can serve Garlic Fried Chicken with mashed potatoes, some steamed vegetables, or even a fresh green salad. Also, it pairs wonderfully with coleslaw, corn on the cob, or a slice of buttery bread to soak up any extra juices. It’s versatile, and everyone at the table finds something they love alongside it.

Its Perfect For:

• Family dinners on busy weeknights
• Weekend brunches with friends
• Picnics and outdoor gatherings
• Game day snacks or parties
• Comfort food cravings anytime

Ingredients

• 2 lbs chicken pieces (drumsticks, thighs, or wings)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 4 cloves garlic, minced
• 1 cup buttermilk (or regular milk)
• 2 eggs, beaten
• 1/4 cup vegetable oil (for frying)
• Optional: chopped fresh parsley for garnish

Kitchen Equipment You’ll Need

• Large mixing bowls for marinade and coating
• Shallow dish or plate for flour mixture
• Whisk for mixing eggs and buttermilk
• Large skillet or frying pan
• Tongs for turning the chicken
• Paper towels or wire rack for draining
• Measuring cups and spoons

How to Make Garlic Fried Chicken

Step 1

Prepare the chicken: Rinse the chicken pieces and pat them dry with paper towels. In a bowl, combine the buttermilk and beaten eggs. Submerge the chicken pieces in the mixture, making sure each piece is fully coated. Cover and refrigerate for at least 15 minutes. This step tenderizes the chicken and helps the coating stick better during frying.

Step 2

Prepare the flour coating: In a shallow dish, mix together the flour, salt, black pepper, paprika, and garlic powder. Stir until evenly combined. This will be the crispy, flavorful coating that clings to each piece of chicken.

Step 3

Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing lightly to ensure the flour sticks. For extra crunch, you can double-dip: back into the egg mixture and then again in the flour.

Step 4

Fry the chicken: Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the minced garlic to the oil and sauté for about 30 seconds until fragrant, being careful not to burn it. Carefully place the chicken pieces in the pan in a single layer, leaving space between each piece. Fry for 6–8 minutes on each side, turning once, until the chicken is golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).

Step 5

Drain and serve: Remove the fried chicken from the skillet and place it on a wire rack or paper towels to drain excess oil. Sprinkle with a little extra salt if desired and garnish with chopped parsley. Serve immediately while hot, with your favorite sides such as mashed potatoes, coleslaw, or corn on the cob.

7 Tips for Perfect Garlic Fried Chicken

• Use room temperature chicken: Cold chicken can lower oil temperature, which may make the coating soggy. Let it rest at room temperature for 10–15 minutes before frying.
• Don’t overcrowd the pan: Cook chicken in batches if needed. Crowding the pan can lower oil temperature and result in uneven cooking.
• Marinate for flavor: Soaking chicken in buttermilk with eggs tenderizes the meat. It also helps the flour coating stick better for extra crispiness.
• Keep the oil medium-hot: Too hot, and the coating burns before the inside cooks. Too low, and the chicken absorbs oil and becomes greasy.
• Add garlic carefully: Minced garlic should be sautéed just until fragrant. Burnt garlic tastes bitter, so watch it closely during frying.
• Double-dip for crunch: For extra crispy chicken, dip in the egg mixture, then the flour mixture again. This gives a thicker, crunchier coating.
• Let it rest before serving: Place fried chicken on a wire rack for 5 minutes. This prevents soggy bottoms and lets the chicken finish cooking evenly.

Optional Ingredients

• Cayenne pepper for a spicy kick
• Onion powder for added depth
• Dried thyme for an earthy note
• Parmesan cheese in the coating for extra flavor
• Smoked paprika for subtle smokiness
• Lemon zest for a fresh, light twist

How to Serve Garlic Fried Chicken

I like serving Garlic Fried Chicken straight from the pan to the table while it’s still hot. The smell of garlic alone makes everyone gather around, and seeing the golden brown, crispy chicken instantly excites the kids. I usually place it on a large serving platter, sprinkle a little fresh parsley on top, and sometimes add a few lemon wedges for color and a light, zesty flavor.

I also enjoy pairing the chicken with a variety of sides to create a full meal. Mashed potatoes or roasted vegetables balance the richness of the fried coating, while creamy coleslaw adds a refreshing crunch. Occasionally, I serve it with a small dipping sauce, like honey mustard or ranch, so everyone can enjoy a little variety at the table.

I always try to make the meal feel special, even on a regular weeknight. I like setting the table with a few small touches, like fresh napkins and a simple centerpiece, so the fried chicken feels like the main event. Garlic Fried Chicken is hearty, satisfying, and always brings smiles, making it perfect for family dinners or casual gatherings with friends.

Is Garlic Fried Chicken Healthy?

While fried chicken is often seen as indulgent, it can be part of a balanced diet if enjoyed in moderation. Using fresh garlic and lean chicken pieces adds flavor without artificial ingredients, and pairing it with vegetables or a salad makes the meal more nutritious.

Baking or air-frying the chicken can make it lighter while still keeping the crispy texture. Choosing healthier oils like avocado or sunflower oil also improves its nutritional profile, so you can enjoy it without guilt.

Variations and Substitutions

• Oven-Baked Garlic Fried Chicken: Coat chicken as usual but bake at 400°F for 35–40 minutes. Use a wire rack for crispiness.
• Spicy Garlic Fried Chicken: Add cayenne pepper or chili powder to the flour mixture for a fiery twist.
• Herb-Infused Garlic Chicken: Mix dried herbs like thyme or rosemary into the flour for a fragrant, earthy flavor.
• Parmesan Garlic Chicken: Add grated parmesan to the flour mixture for cheesy, golden crunch.
• Air-Fryer Garlic Chicken: Cook in an air fryer at 380°F for 20–25 minutes for a lighter, crispy version.
• Garlic Lemon Chicken: Add lemon zest to the marinade and drizzle fresh lemon juice before serving for a fresh, tangy taste.
• Buttermilk Garlic Chicken: Marinate longer in buttermilk (4–6 hours) for extra tenderness.
• Gluten-Free Version: Use gluten-free flour or crushed cornflakes for coating. Fry as usual for a crispy, safe alternative.

How to Store, How to Reheat

To store leftover Garlic Fried Chicken, let it cool completely, then place it in an airtight container. It can last in the refrigerator for up to 3 days. For longer storage, wrap in foil or plastic wrap and freeze for up to 2 months.

To reheat, preheat the oven to 350°F. Place the chicken on a baking sheet and cover loosely with foil. Heat for 10–15 minutes until warm, then remove the foil and bake another 5 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

Frequently Asked Questions About Garlic Fried Chicken

Can I use skinless chicken?
Yes, skinless chicken works perfectly if you prefer a lighter option. Keep in mind the coating may not be as crunchy without the skin. To improve crispiness, you can double-dip the chicken in the egg and flour mixture before frying.

How do I know when the chicken is cooked?
The safest way is to check the internal temperature, which should reach 165°F (74°C). You can also pierce the thickest part of the meat—juices should run clear, not pink. A little golden-brown crust is a good visual cue that it’s perfectly cooked.

Can I make it spicy for kids?
Yes, but adjust the spices carefully. A tiny pinch of cayenne or chili powder adds warmth without being overwhelming. For very young children, you can omit the chili and keep it mild, focusing on the garlic flavor instead.

Is it better to fry or bake the chicken?
Frying gives classic golden, crispy skin and a rich, indulgent taste. Baking is a lighter alternative that still keeps the chicken juicy if done right. Both methods are delicious; it depends on your preference and time available.

Garlic Fried Chicken Recipe

Recipe by Maria MeyerCourse: Main Course / SnackCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Crispy, juicy Garlic Fried Chicken with a flavorful garlic twist. Easy, family-friendly recipe perfect for dinners, parties, and comfort food cravings.

Ingredients

• 2 lbs chicken pieces (drumsticks, thighs, or wings)

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1 teaspoon garlic powder

• 4 cloves garlic, minced

• 1 cup buttermilk (or regular milk)

• 2 eggs, beaten

• 1/4 cup vegetable oil (for frying)

• Optional: chopped fresh parsley for garnish

Directions

• Prepare the chicken: Rinse the chicken pieces and pat them dry with paper towels. In a bowl, combine the buttermilk and beaten eggs. Submerge the chicken pieces in the mixture, making sure each piece is fully coated. Cover and refrigerate for at least 15 minutes. This step tenderizes the chicken and helps the coating stick better during frying.
• Prepare the flour coating: In a shallow dish, mix together the flour, salt, black pepper, paprika, and garlic powder. Stir until evenly combined. This will be the crispy, flavorful coating that clings to each piece of chicken.
• Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing lightly to ensure the flour sticks. For extra crunch, you can double-dip: back into the egg mixture and then again in the flour.
• Fry the chicken: Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the minced garlic to the oil and sauté for about 30 seconds until fragrant, being careful not to burn it. Carefully place the chicken pieces in the pan in a single layer, leaving space between each piece. Fry for 6–8 minutes on each side, turning once, until the chicken is golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
• Drain and serve: Remove the fried chicken from the skillet and place it on a wire rack or paper towels to drain excess oil. Sprinkle with a little extra salt if desired and garnish with chopped parsley. Serve immediately while hot, with your favorite sides such as mashed potatoes, coleslaw, or corn on the cob.