Fried Chicken in Garlic Butter
Savor the irresistible crunch and mouthwatering flavor of Fried Chicken in Garlic Butter, a next-level twist on classic comfort food. Juicy, bone-in chicken thighs are seasoned with a paprika rub, dipped in a rich buttermilk and egg bath, and coated in a crispy flour-cornstarch blend for the ultimate golden crust. After frying to perfection, the chicken is bathed in a decadent garlic butter sauce, adding notes of savory warmth that elevate every bite. Garnished with fresh parsley and served with optional lemon wedges for a zesty finish, this recipe is as stunning as it is delicious. Perfect for weeknight dinners or special occasions, it’s a crispy, buttery indulgence you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons paprika
- 1.5 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons unsalted butter
- 4 garlic cloves (minced)
- 2 cups vegetable oil (for frying)
- 2 tablespoons parsley (chopped, for garnish)
- 4 pieces lemon wedges (optional for serving)
Instructions
Pat the chicken thighs dry with paper towels and season liberally with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Set aside.
In a shallow bowl, whisk together the buttermilk and eggs until fully combined.
In another mixing bowl, combine the flour, cornstarch, and remaining 1/2 teaspoon of salt.
Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off, then coat it thoroughly in the flour mixture. Shake off the excess flour and place the chicken on a plate. Repeat for all pieces.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately.
Carefully place the chicken thighs in the hot oil, skin-side down, and fry for 10–12 minutes per side or until golden brown, crispy, and cooked through (internal temperature should reach 165°F or 74°C). Work in batches if necessary to avoid overcrowding the pan.
Once cooked, transfer the fried chicken onto a wire rack or a plate lined with paper towels to remove excess oil.
In a separate saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Brush or drizzle the garlic butter generously over the fried chicken, ensuring each piece is well coated.
Garnish the chicken with chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
6742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 633.9 g | 813% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.5 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 485 mg | 37% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
