Microwave Fried Garlic Recipes

CRISPY FRIED GARLIC RECIPE

Steps:

• Before cooking, prepare a clean, dry fine-mesh strainer or sieve over a bowl (to catch the oil). Line a plate with a paper towel.
• Pour oil into a cold pan. Add garlic and heat pan over medium- to medium-low heat. Shake to disperse the garlic and cook over medium-low heat until garlic starts to crisp and reaches a light golden color throughout, 2 to 3 minutes.
• Pour garlic out into the strainer over the bowl. Sprinkle with salt and shake to remove excess oil into the bowl. Pour dry garlic out onto the paper towel-lined plate and let cool completely for best crisp.
• Optional pre-step: bring garlic to a boil in a pot of water. Add garlic slices to a pot of water, just enough to cover. Bring to a boil and immediately remove from heat. Strain garlic, then proceed with the recipe. This helps remove extra sugars from the garlic to ensure even browning while it fries.

CRISPY FRIED GARLIC AND GARLIC OIL RECIPE

Steps:

• If cooking on stovetop: Combine chopped garlic and oil in a 2-quart saucepan or wok. Place over medium-high heat and cook, stirring frequently with a heat-resistant rubber spatula, until garlic begins to bubble steadily, 2 to 3 minutes. Continue cooking, stirring frequently and scraping down the sides and bottom of the saucepan to ensure even cooking and prevent garlic from sticking and scorching, until garlic turns pale golden brown, 5 to 7 minutes longer. Working quickly, pour contents of saucepan into prepared strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.) If cooking in microwave: Combine garlic and oil in a large microwave-safe bowl and stir to break up any clumps. Microwave on high power for 5 minutes. Stir with a heat-resistant rubber spatula, scraping down sides of the bowl. Continue to microwave in 2-minute increments, stirring between each round, until garlic begins to turn lightly golden, 4 to 8 minutes total. Microwave in 30-second increments, stirring between each round, until evenly pale golden brown, 30 seconds to 1 minute and 30 seconds longer. Working quickly, pour contents of bowl into strainer set over bowl. (Garlic will continue cooking for a brief period after draining, so do not allow it to get too dark.)

MICROWAVE FRIED GARLIC

Steps:

• Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is a deep gold. (This could take between 2 and 4 minutes total, depending on your microwave.) In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

MICROWAVE-ROASTED GARLIC

Steps:

• Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.

AIR-FRIED GARLIC POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• In a medium bowl, mix together the flour, pepper, paprika, and 2 tablespoons of McCormick® Lawry's® Seasoned Salt.
• In a second medium bowl, whisk together the eggs and milk.
• In a third medium bowl, mix together the cornflakes and 2 tablespoons of Lawry's® Seasoned Salt.
• Working in batches, toss the chicken pieces in the flour mixture until fully coated, shaking off any excess. Transfer to the egg mixture and toss until fully coated. Transfer the chicken to the cornflake mixture and coat completely, then coat once more in the eggs and cornflakes. Transfer to the prepared baking sheet. Once all of the chicken has been coated, chill in the refrigerator for about 10 minutes.
• Meanwhile make the garlic butter: To each of 2 separate medium, microwave-safe bowls, add 1¼ cups of butter and microwave in 30-second intervals until completely melted.
• Grate 4 garlic cloves directly into each bowl, then add 1½ teaspoons garlic powder and 1½ teaspoons McCormick® Lawry's® Seasoned Salt to each bowl, and stir until fully combined.
• Add the coated chicken to a bowl of garlic butter and toss until completely coated.
• Preheat the air fryer to 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding, air-fry the popcorn chicken for 10 minutes, until fully cooked through and golden brown.
• Toss the cooked chicken in the second bowl of garlic butter to coat completely, then transfer to the wire rack to cool slightly.
• Serve the popcorn chicken with ranch dressing for dipping.
• Enjoy!