Garlic Fried Chicken

5 from 1 vote

This Garlic Fried Chicken is crispy, savory, and packed with fragrant garlic flavor. It’s an easy chicken dish I’ve made many times for my family, especially when we’re craving something crunchy and comforting.

Prep Time1 10

Cook Time30

Total Time1 40

Course: Dinner, Lunch

Cuisine: Asian, Indonesian

Diet: Gluten Free, Halal

Servings: pieces

Calories: 172kcal

Author: Claudia

Ingredients

1 whole chicken cut into 12 pieces
20 cloves garlic 10 peeled, 10 crushed
½ tsp salt
¼ tsp pepper
1 tsp mushroom powder or chicken bouillon powder
2 tbsp lime juice
120 ml water
100 gr tapioca flour

Instructions

Peel 10–12 garlic cloves and set aside. Place the garlic in a food processor with a little water to help it blend smoothly. Process until finely blended, then pour into a large mixing bowl. Add the salt, pepper, and mushroom powder, followed by the lime juice. Stir until well combined.
Add the tapioca flour to the garlic mixture and stir until it forms a thick paste. Add the chicken pieces and massage the marinade thoroughly over the chicken so every piece is well coated. Lightly crush a few extra garlic cloves with the skins still on, add them to the chicken, and mix everything together. Cover and marinate in the refrigerator for at least 1 hour, or overnight for a stronger flavor. When ready to cook, remove the chicken from the refrigerator.
Heat enough oil for deep-frying; I use coconut oil. Carefully add the marinated chicken pieces together with the crushed garlic cloves. Fry until the chicken is cooked through and lightly golden, depending on the size of the pieces. Remove the chicken and let it rest briefly, then return it to the hot oil for another 5 minutes, or until deeply golden and crispy. Fry the garlic until golden and crisp as well, then drain everything thoroughly before serving.

Notes

Marinate longer for more flavor – Let the chicken marinate for at least 1 hour. If you have time, leave it overnight in the refrigerator so the garlic seasoning can penetrate the chicken more deeply.
Massage the marinade into the chicken – Make sure every piece is thoroughly coated with the garlic and tapioca mixture. This helps the seasoning stick and gives the chicken a more even crust.
Keep the crushed garlic for frying – The extra garlic cloves with the skins still on are fried together with the chicken. They become fragrant, golden, and crispy and are delicious served alongside the chicken.
Do not overcrowd the pan – Fry the chicken in batches if necessary. Adding too many pieces at once can lower the oil temperature and make the chicken less crispy.
Double-fry for extra crispiness – The first fry cooks the chicken through, while the second fry gives the outside a deeper golden color and a crispier texture.
Adjust frying time to the size of the chicken pieces – Larger bone-in pieces may need a little longer. The chicken should be fully cooked inside before the second fry.
Drain well after frying – Let the fried chicken rest on a wire rack or strainer so excess oil can drip away and the coating stays crisp.

Nutrition