I love garlic, and I spend a lot of time trying to figure out how I can up the garlic in any particular dish. Now, this piece of chicken may look pretty harmless to you, but it is a garlic bomb…and it’s delicious. I tried to think of ways I could increase the garlic quotient without simply adding more granulated garlic to the breading…and then it came to me: add fresh garlic to the egg wash! Brilliant!
3 lbs. chicken pieces
1 cup all-purpose flour ( I use Cup4Cup GF flour if I want this dish to be gluten-free)
2 teaspoons granulated garlic (add more if you like!)
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
2 eggs
1 tablespoon (or more) fresh finely chopped garlic
oil for frying
I use the oven-fried method for my chicken. That means I fry the pieces until golden brown, then place them on a baking sheet and finish cooking them in the oven.
Pre-heat the oven to 350 degrees. Heat the oil in the pan to 350 degrees.
In a bowl, combine the flour, granulated garlic and onion, oregano, parsley, basil, pepper and salt. Mix well and set aside.
In another bowl, whisk the eggs together. Finely chop the fresh garlic, making it into a paste either by squishing it with the side of a chef’s knife or, my preferred method, pushing it through a garlic press. Add the garlic to the egg and mix well.
Take the chicken pieces and coat them in the egg and garlic mixture. Then place them in the flour mixture, coating well and shaking off the excess. You can place them in the hot oil at this point…or…dip them back in the egg/garlic mix again, then back into the flour, for a double-coating of crunchy garlic.
Fry the chicken pieces until they’re golden brown, but not cooked all the way through. Place them on the baking sheet. When all the pieces have been fried, place the baking sheet in a 350-degree oven to finish cooking.
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