I got the idea for this from America’s Test Kitchen. Unlike their version, I don’t finish mine with garlic butter. Keep an eye on it as it’s easy to overcook, which you can tell by my picture I did. It still tasted pretty good.  Enjoy!

Garlic Fried Chicken

• 2 cups buttermilk
• 2 Tbsp granulated garlic
• 10 cloves minced garlic, divided 5 & 5
• 4 Tbsp black pepper, divided
• 4 Tbsp kosher salt, divided
• 4 pieces of chicken (I use thighs)
• 1 1/2 cups all-purpose flour
• 1 Tbsp smoked paprika
• 1 Tbsp chipotle powder
• 3 Tbsp baking powder
• 1 Tbsp garlic powder

Directions

In a ziplock bag; mix together the buttermilk, granulated garlic, 5 Tbsp minced garlic, 2 Tbsp salt, and 2 Tbsp pepper. Add in the chicken and let it marinate overnight.

Sift together the flour, paprika, chipotle poser, baking powder, 5 Tbsp minced garlic and garlic powder in a medium bowl.

Heat a heavy pot, like a dutch oven, half full of vegetable oil until it’s 350 degrees. I’m lucky enough to have a Butterball XL Electric Fryer. Pour the buttermilked chicken into a medium bowl. Take and dip the chicken into the flour mixture, back into the buttermilk mixture and again into the flour. Gently place it in the hot oil. Cook for about 10 minutes or until the internal temperature registers 165 degrees.