Garlic Fried Chicken Recipes
GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
OVEN-FRIED GARLIC CHICKEN
I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.
Provided by SilentCricket
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
- In a small saucepan, heat butter and garlic over very low heat until butter melts.
- Remove from heat.
- Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
- Place chicken skin side up on a large foil-lined baking sheet.
- Mix together any remaining crumb mixture and butter and sprinkle over chicken.
- Place in oven and bake 1 hour.
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
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GARLIC FRIED CHICKEN - PANLASANG PINOY
From panlasangpinoy.com
Estimated Reading Time 2 mins
- Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
- Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bredcrumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
GARLIC FRIED CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 4 mins
- If using a whole chicken, first cut off the whole legs on each side and separate the thighs from the drumsticks. Next, cut out the backbone, then remove the center breastbone. Halve the breasts to separate. Then, cut each breast crosswise so that one piece has the wing with about a third of the breast and the other piece has most of the breast; remove the tips from each wing if you’d like. You will have 8 pieces total; save the chicken carcass for making stock or discard.
- Set the pieces on a large cutting board and dry them thoroughly with paper towels. Season the chicken all over with 1 tablespoon salt, 2 teaspoons pepper and 2 teaspoons garlic powder. In a large bowl or brown paper grocery bag, combine the flour, 1 tablespoon salt and the remaining 1 tablespoon pepper; shake to combine. Add two chicken pieces to the bowl or bag and toss to coat evenly in the flour. Transfer the coated pieces to a wire rack set over a rimmed baking sheet and repeat dredging the remaining chicken pieces.
- Let all the pieces sit on the rack for at least 10 minutes, then dredge the pieces a second time. Discard the flour in the bag, fold the bag flat and reserve the bag. In a small bowl, combine the remaining ½ teaspoon salt and 1/8 teaspoon garlic powder and reserve.
- Pour the oil or melt the shortening or lard in a large, deep cast-iron skillet or heavy-bottomed pot (it should come about ¾ inch up the side). Attach a deep-fry thermometer to the side of the pan and heat the fat to 375 degrees over medium-high heat.
GARLIC FRIED CHICKEN AND KOREAN HOMESTYLE COOKING …
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- Cut the chicken into chunks, place them in a bowl, and rub in the soy sauce, 1/2 teaspoon salt, sake, and 1/8 teaspoon black pepper. Dredge the seasoned chicken in the flour to coat evenly.
- In a large, heavy-bottomed frying pan, heat 2 inches (5 cm) of cooking oil to 340˚F (170˚C). Use tongs or chopsticks to place the chicken in the oil. Place the unpeeled garlic cloves in between the chicken pieces. Fry the garlic for 2 minutes and the chicken for 5 to 6 minutes until crisp, turning the pieces over occasionally to cook both sides, then transfer to a rack or plate with paper towels to drain.
- Peel the garlic cloves and place them in a small bowl, then crush the garlic with a fork. mix in the sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
GARLIC FRIED CHICKEN RECIPE | YUMMY.PH
From yummy.ph
- Marinate chicken legs in fish sauce, pepper and calamansi juice for a few hours. Prick the chicken legs with a fork so the chicken will absorb the marinade.
- Heat the oil in a frying pan and place the chicken with the skin side down and fry for about 5 minutes. Add the cloves of garlic and fry until golden brown.
- Turn the chicken on the other side after 5 minutes and fry until chicken is cooked through. Remove the garlic from the pan once color turns golden brown and set aside.
- Once cooked, remove chicken from the pan and place them on paper towels to absorb excess oil. To serve, transfer to a serving plate and top with the pan-fried garlic.
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From onohawaiianrecipes.com
- This part is optional to do but it does give the chicken a juicer taste if done. First, Mix together in a large bowl the water, shoyu, salt, sugar, lime juice, garlic, and sriracha. Add in the chicken and make sure it is covered in the brine.
- To make the flour dredge, season the flour with garlic powder, salt, and pepper in a medium sized bowl. Whisk it well to combine. Set aside.
- Heat enough oil to fry the chicken at 350°F. Carefully drop in the chicken pieces one by one. Let it fry for about 3-5 minutes or until the chicken is golden brown.
- Combine shoyu, brown sugar, white sugar, garlic, ginger, white pepper, and furikake seasoning.
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