Best 3 Garlicky Fried Chicken Recipes

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**Indulge in a Culinary Symphony of Garlicky Fried Chicken: A Journey Through Crispy, Flavorful Delights**

Prepare to embark on a tantalizing culinary adventure with our garlicky fried chicken extravaganza. This article presents a delightful ensemble of recipes, each offering a unique twist on the classic fried chicken experience. From the traditional Southern-style to the piquant Korean rendition, these recipes promise an explosion of flavors that will leave your taste buds dancing in joy. Whether you're a seasoned chef or a novice in the kitchen, our carefully curated collection will guide you through the art of creating crispy, succulent fried chicken infused with the irresistible essence of garlic. So, get ready to tantalize your senses with a symphony of garlicky goodness that will make every bite a moment to savor.

Let's cook with our recipes!

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder
1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions

Steps:

  • In a Dutch oven or deep-fryer heat oil to 375 degrees F.
  • In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
  • Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
  • Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
  • For the garlic mixture:
  • In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
  • Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken) image

From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup garlic, minced
1 teaspoon onion, yellow, minced
1 tablespoon green onion, white and green parts, minced
1 pinch red pepper flakes, crushed
1/2 teaspoon black pepper, freshly ground
1/2 serrano pepper, stemmed, seeded and minced
1/2 jalapeno pepper, stemmed, seeded and minced
1 pinch garlic salt
1 pinch garlic powder
corn oil, for deep frying
3/4 cup egg white (from about 6 eggs)
2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
2 chicken thighs, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
3 cups cornstarch
2 tablespoons hot chili oil, divided
2/3 cup green onion, white and green parts, chopped
1 pinch garlic salt

Steps:

  • Combine all of the ingredients for the garlic mixture in a small bowl.
  • Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
  • In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
  • Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
  • When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
  • Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
  • Serve.

Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4

GARLICKY FRIED CHICKEN



Garlicky Fried Chicken image

Categories     Chicken     Garlic     Onion     Fry     Marinate     Gourmet

Yield Makes 12 servings

Number Of Ingredients 11

2 medium onions, chopped
8 large garlic cloves, chopped
1/3 cup plus 2 teaspoons salt
2 tablespoons black pepper
1 tablespoon cayenne
8 cups water
8 chicken breast halves, 8 drumsticks, and 8 thighs (all with skin and bones; 8 to 9 lb total)
10 cups all-purpose flour
About 8 cups vegetable oil (64 fl oz)
Special Equipment
a wide 5- to 6-qt heavy pot (preferably cast-iron; 10 inches wide and 4 inches deep); a deep-fat thermometer

Steps:

  • Marinate chicken:
  • Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water. Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)
  • Dredge and fry chicken:
  • Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes.
  • Preheat oven to 250°F. Line 2 large baking sheets with paper towels and set a cooling rack on each.
  • Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer. Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs. Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven. (Return oil to 365°F between batches.)

Tips:

  • Use a well-seasoned cast iron skillet. This will help the chicken cook evenly and develop a crispy crust.
  • Preheat the skillet over medium-high heat before adding the chicken. This will help prevent the chicken from sticking.
  • Don't overcrowd the skillet. Cook the chicken in batches if necessary.
  • Cook the chicken until it is golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken has reached 165 degrees Fahrenheit.
  • Serve the chicken immediately with your favorite sides.

Conclusion:

Garlicky fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts or thighs. The garlicky marinade adds a ton of flavor to the chicken, and the crispy crust is simply irresistible. Serve this chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

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