Garlic Fried Chicken
- 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
- Special equipment: a deep-fry thermometer
- 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.
buttermilk, chicken base, garlic, garlic, black pepper, kosher salt, chickens, flour, vegetable shortening, garlic, sweet cream butter, garlic, parsley
Taken from www.foodnetwork.com/recipes/garlic-fried-chicken.html (may not work)