| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 cups buttermilk
- 1 tablespoon granulated chicken base
- 10 cloves garlic, minced
- 2 tablespoons granulated garlic
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- 2 whole chickens, cleaned and quartered
- 5 cups all-purpose flour
- Vegetable shortening or canola oil, for frying
- Garlic Topping, recipe follows, optional
- 2 sticks (1 cup) salted sweet cream butter
- 8 cloves garlic, minced
- 1/2 bunch fresh parsley, chopped small
Instructions
- Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl. Add the chicken and toss to coat. Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight.
- Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl. Toss the chicken in the seasoned flour, making sure each piece is completely coated. Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don’t get soggy.
- Fill a heavy-bottomed pot or Dutch oven with enough vegetable shortening to completely submerge the chicken and heat it until a deep-fry thermometer registers 300 degrees F. Deep-fry the chicken in batches, turning occasionally to prevent burning, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 15 to 20 minutes. Be sure to not crowd the pan or the chicken will not cook properly. Cool on a rack or plate layered with paper towels. Spoon the Garlic Topping over the fried chicken, if using.
- Melt the butter in a skillet over low to medium heat and saute the garlic and parsley until the garlic is softened, 7 to 10 minutes. Yield: 1 cup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2067 |
| Total Fat | 148 g |
| Saturated Fat | 41 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 90 g |
| Cholesterol | 385 mg |
| Sodium | 1631 mg |
| Serving Size | 1 of 6 servings |
| Calories | 2067 |
| Total Fat | 148 g |
| Saturated Fat | 41 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 90 g |
| Cholesterol | 385 mg |
| Sodium | 1631 mg |
Reviews
I used to order this garlic fried chicken in Bakersfield at Pyrenees when I was growing up. So happy to have the recipe. It came out amazing.