This garlic chicken fried chicken exists because sometimes you just want fried chicken, but not the kind that requires a cooler, a thermometer, and emotional support.
This was one of those “I have chicken breasts, I’m hungry, and I refuse to overthink this” moments.
I wasn’t aiming for perfection. I just wanted something crispy, garlicky, and comforting enough to make the day feel less annoying.
And somehow, with very basic ingredients and a little hot oil courage, it worked. Like, really worked. I’ve been making it the same slightly chaotic way ever since.
Why I Keep Making This Dish (The Real Reasons)
- Crispy payoff: That crunch shows up fast and strong.
- Garlic-forward: It smells amazing before it even hits the plate.
- Weeknight friendly: No marinating. No waiting around.
- Pantry staples: Nothing fancy hiding in here.
- Hard to mess up: Even my rushed versions were good.
- Comfort food math: Fried plus chicken equals happiness.
- Fast satisfaction: You’re eating in under 40 minutes.
Tips I Learned the Hard Way
- Pound the chicken thin: Thick pieces lie about being cooked.
- Season generously: Chicken needs encouragement.
- Oil must be hot: Lukewarm oil makes sad chicken.
- Don’t crowd the pan: The chicken needs personal space.
- Use a shallow dish: Less mess, more control.
- Flip once: Constant flipping ruins the crust.
- Drain briefly: A rack or paper towels save the crunch.
- Taste before serving: Salt fixes a lot of mistakes.
Variations You Can Mess Around With
- Extra Garlic: Add fresh minced garlic to the coating.
- Spicy Mood: Toss in cayenne or chili powder.
- Parmesan Boost: Mix grated Parmesan into the bread crumbs.
- Herb Version: Add dried oregano or Italian seasoning.
- Milk Swap: Buttermilk adds a little tang.
- Gluten-Free: Use gluten-free flour and crumbs.
- Air Fryer Curiosity: It works, just less dramatic.
How To Make Garlic Chicken Fried Chicken?
Ingredients
- 2 teaspoons garlic powder, or to taste
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ cup seasoned bread crumbs
- 1 cup all-purpose flour
- ½ cup milk
- 1 egg
- 4 skinless, boneless chicken breast halves, pounded thin
- 1 cup oil for frying, or as needed
Instructions
Step 1:
In a shallow dish, mix together the garlic powder, black pepper, salt, paprika, bread crumbs, and flour until well combined.
Step 2:
In a separate dish, whisk together the milk and egg.
Step 3:
Heat the oil in a skillet set to about 350°F. You want it hot, but not smoking like it’s mad at you.
Step 4:
Dip each piece of chicken into the milk and egg mixture, then dredge it in the dry coating until evenly covered.
Step 5:
Carefully place the chicken into the hot oil and fry for about 5 minutes per side, or until golden brown and cooked through.
Step 6:
Remove the chicken with a slotted spatula and let it drain briefly before serving.
Garlic Chicken Fried Chicken Recipe
Ingredients
Method
- In a shallow dish, mix together the garlic powder, black pepper, salt, paprika, bread crumbs, and flour until well combined.
- In a separate dish, whisk together the milk and egg.
- Heat the oil in a skillet set to about 350°F. You want it hot, but not smoking like it’s mad at you.
- Dip each piece of chicken into the milk and egg mixture, then dredge it in the dry coating until evenly covered.
- Carefully place the chicken into the hot oil and fry for about 5 minutes per side, or until golden brown and cooked through.
- Remove the chicken with a slotted spatula and let it drain briefly before serving.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 391 kcal |
| Carbohydrates | 37 gm |
| Fat | 11 gm |
| Protein | 33 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Classic plate: Mashed potatoes and something green.
- Sandwich style: On a bun with mayo and pickles.
- Solo dinner: Straight from the pan, no sides.
- With gravy: When I want maximum comfort.
- Cut into strips: Great for dipping.
- Leftover remix: Chopped into salads or wraps.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for up to 3 days.
- Reheating: Oven or air fryer beats the microwave.
- Crunch factor: Best fresh, still good later.
- Cold chicken: Surprisingly enjoyable.
- Freezing: Possible, but texture softens.
- Next-day vibe: Still garlicky and comforting.
FAQs (Real Questions People Actually Ask)
Can I use chicken thighs instead?
Yes, just adjust cooking time slightly.
Is this super garlicky?
It’s flavorful, not overwhelming. Add more if you love garlic.
Can I shallow fry instead of deep frying?
That’s exactly what this is.
What oil works best?
Vegetable or canola oil are solid choices.
How do I know it’s done?
Golden outside, clear juices inside.
Can I bake it?
Yes, but you’ll miss some crunch.
Can kids eat this?
Absolutely. Skip spice if needed.
