Crispy Garlic Fried Chicken Breast
Nutritional value per serving
Calories450kcal
Carbs15gram
Fat20gram
Protein40gram
Ingredients
- Chicken breast (boneless, skinless) - Choose fresh, firm breasts with no off smell for best quality2 pieces
- Garlic cloves - fresh and firm, avoid sprouted or mushy cloves4 pieces
- All-purpose flour - use plain flour available in supermarkets100 g
- Salt - any fine table salt1 tsp
- Black pepper - freshly ground for best flavor0.5 tsp
- Paprika (optional) - for mild smoky flavor0.5 tsp
- Oil for frying - use a neutral oil with high smoke point like vegetable or canola oil500 ml
This Crispy Garlic Fried Chicken Breast recipe is perfect for home cooks of any skill level who want a quick, delicious meal. The chicken breast is seasoned and fried with garlic for an irresistible flavor and crispy texture. You'll need just basic ingredients and kitchen tools. The total cost of ingredients is approximately $8 USD / €7.5 / £6.5 / ₹650. The dish offers about 450 kcal per serving, fitting well into a balanced diet. It's an easy recipe taking about 30 minutes including prep and cooking. The recipe includes essential food safety tips such as cooking chicken to an internal temperature of 75°C (165°F) to ensure it's safe to eat.
Preparation instructions
Prepare the Chicken
1Pat the chicken breasts dry with paper towels to help the coating stick better and reduce splatter.
Mince the Garlic
2Peel and finely mince the garlic cloves; set aside.
Mix Flour and Seasonings
3In a shallow dish, combine all-purpose flour, salt, black pepper, and paprika. Add minced garlic to the flour and mix well so garlic flavor infuses the coating.
Coat the Chicken
4Dredge each chicken breast in the flour mixture, pressing lightly to adhere a good coating. Set them on a plate. Allow them to rest for 5 minutes to help the coating stick.
Heat the Oil
5Pour oil into a frying pan to a depth of about 0.5 cm (1/4 inch). Heat over medium heat until the oil reaches about 175°C (350°F) or a small piece of bread sizzles and turns golden in about 60 seconds.
Fry the Chicken
6Place chicken breasts gently into the hot oil. Fry for about 5-6 minutes on one side until golden brown, then flip and fry another 5-6 minutes. To ensure even cooking, turn once midway. Use a meat thermometer to check the internal temperature reaches at least 75°C (165°F). If you don’t have a thermometer, cut into the thickest part to ensure the meat is white and juices run clear, not pink.
Rest and Serve
7Remove chicken breasts from the pan and let them rest on a paper towel-lined plate for about 5 minutes to remove excess oil and allow juices to settle. This step helps maintain juiciness when serving.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards for raw chicken and other ingredients, and wash your hands and utensils thoroughly after handling raw poultry.
2If you prefer a thicker crust, dip the chicken breasts in beaten egg before dredging in the flour mixture.
3For a juicier result, you can marinate the chicken in buttermilk for 30 minutes before coating and frying.
4Use a thermometer to reliably check doneness which is safer than relying on color or time alone.
Equipment needed
- Frying pan or skillet
- Meat thermometer (recommended for safety)
- Shallow dish for dredging
- Knife and cutting board
- Tongs or spatula
- Paper towels
- Plate for resting the chicken
Grocery shopping list
- [ ] Chicken breast (2 pieces) - approx. $5 - Choose fresh, firm, and pale pink breasts with no odor.
- [ ] Garlic cloves (4 pieces) - approx. $0.50 - Select firm cloves with tight skin.
- [ ] All-purpose flour (100g) - approx. $0.20 - Any standard flour works well.
- [ ] Salt (1 tsp) - negligible cost - Regular iodized salt is fine.
- [ ] Black pepper (0.5 tsp) - approx. $0.10 - Freshly ground pepper for best taste.
- [ ] Paprika (optional, 0.5 tsp) - approx. $0.10 - Mild smoked paprika enhances flavor.
- [ ] Vegetable or canola oil (500 ml) - approx. $2 - Neutral oil with high smoke point is best.
Total estimated cost: $7.90
FAQ
How do I know when the chicken is fully cooked?
Use a meat thermometer and ensure the internal temperature of the thickest part reaches 75°C (165°F). Alternatively, cut into the thickest part to check that the meat is white and the juices run clear, with no pinkness.
Can I use chicken thighs instead of breasts?
Yes, you can substitute chicken thighs. They may require a slightly longer cooking time but will remain juicy and flavorful.
Is it necessary to rest the chicken after frying?
Resting the chicken for 5 minutes after frying helps juices redistribute, making the meat juicier and more tender.
How can I make the coating extra crispy?
For extra crispiness, dip the chicken in beaten egg before coating with the flour mixture or double coat by repeating the flour and egg dip.