Garlic Crusted Fried Chicken is a great addition to your chicken recipes. Especially if you like bold flavors and you are a garlic lover. Surprisingly enough the kids loved them too. The leftovers make that chicken salad lunch something to drool over.
The first time I made this I was a bit skeptical about the garlic actually tasting good. I’ve always been careful when cooking garlic so it doesn’t turn bitter. Not sure what happens here but there is some magical flavor that happens after the garlic turns brown, (which I always thought was the bitter state) It’s absolutely amazing!!
3-4 Boneless skinless chicken breasts (tenders will work also)
1 head of garlic
Seasoned flour for dredging (salt, pepper, and your favorite seasonings)
Oil for frying- the amount will be dependent on the size skillet you use, you want the oil to be about ¼-1/2 inch deep
Heat oil in large skillet on med heat.
Mince the entire head of garlic, and set aside.
Cut your chicken breast pieces in half lengthwise or use your chicken tenders. Place seasoned flour in a large ziplock back and add the chicken. Seal the back and shake to coat.
Once the oil is ready add the garlic to oil. Spread it around evenly in the skillet. Add chicken pieces, do not worry about over crowing the pan, put it all in.
Tip: Save the excess seasoned flour. Label and store the bag in the freezer for next time you need use it for breading raw meat.
Sprinkle garlic powder and black pepper over chicken liberally. Turn chicken after 3-4 minutes. Season again with garlic powder and black pepper. Turn once more after allowing it to cook another 3-4 minutes.
Now the minced garlic is starting to stick to the chicken, forming it’s crust. Cook 3-5 minutes more. Remove chicken from pan and drain on paper towels.
Spoon out the remaining garlic crusties and either serve on top of the chicken or add to your salad as croutons. Pair this chicken with your favorite side dishes. It goes well with any rice or pasta dish. No vampires in this house!