Description
Crispy Fried Chicken with Garlic Cream Sauce
Ingredients:
For the fried chicken:
10 pieces chicken wings or drumsticks
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
(optional)
Salt and pepper to taste
2 eggs, beaten
1 cup buttermilk
Vegetable oil for frying
For the garlic cream sauce:
1 cup heavy cream
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp onion powder
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Instructions:
Prepare the Fried Chicken:
In a bowl, combine flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
In another bowl, mix the buttermilk and beaten eggs.
Dip the chicken pieces into the buttermilk mixture, then coat in the seasoned flour mixture.
Heat oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken in batches for about 10-12 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Make the Garlic Cream Sauce:
In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, and stir in onion powder, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
Assemble the Dish:
Arrange the crispy fried chicken on a platter. Drizzle the garlic cream sauce generously over the top.
Garnish with fresh chopped parsley.
This crispy fried chicken with a rich and creamy garlic sauce is perfect for indulgent comfort food!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken pieces are dry by patting them with paper towels. This helps the buttermilk mixture adhere. When creating your dredging station, use one hand for the wet mixture and the other for the dry flour to avoid clumpy fingers. For an extra-crispy crust, double-dredge: after the first coat, dip the chicken back in the buttermilk and then into the flour again. Maintain your oil temperature religiously; use a thermometer and fry in small batches to prevent the oil from cooling down, which leads to greasy chicken.
Serving Suggestions
This rich dish pairs beautifully with lighter, fresh sides to balance the meal. Consider serving it with:
- A simple arugula salad with a lemon vinaigrette.
- Steamed green beans or roasted asparagus.
- Garlic mashed potatoes or a crusty baguette to soak up the extra sauce.
- For a casual gathering, serve with celery sticks and a side of blue cheese dressing.
How-to Summary
To summarize, the process involves three key stages: 1) Dredge chicken in seasoned flour after a buttermilk-egg soak. 2) Deep fry at a steady 350°F until golden and cooked through. 3) Separately, sauté garlic in butter, add cream and seasonings, and simmer until slightly thickened. Combine by drizzling the creamy sauce over the crispy chicken and garnish with parsley.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Place breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F for 35-45 minutes. The sauce is made separately on the stovetop.
How can I make the sauce thicker? Let it simmer a few minutes longer to reduce. For a much thicker consistency, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
What’s a substitute for buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
How do I store and reheat leftovers? Store chicken and sauce separately in airtight containers. Reheat chicken in an oven or air fryer to restore crispiness. Gently warm the sauce in a saucepan over low heat.
Can I use boneless chicken? Absolutely. Boneless thighs or breast pieces will cook faster, so adjust frying time to 6-8 minutes, ensuring the internal temperature reaches 165°F.
Common Mistakes to Avoid
Avoid these pitfalls for the best outcome:
- Overcrowding the Fryer: This drops oil temperature, causing soggy, oily chicken.
- Underseasoning the Flour: Taste your flour mix; it should be well-salted and flavorful.
- Burning the Garlic: Sauté garlic on medium heat just until fragrant. Burnt garlic will make the sauce bitter.
- Serving Immediately: Let the chicken rest for 5 minutes after frying so the crust sets and the juices redistribute.
Conclusion
Mastering this crispy fried chicken with garlic cream sauce combines simple techniques with bold flavors for an unforgettable comfort meal. The contrast between the crunchy, well-seasoned crust and the luxurious, garlicky sauce is what makes this dish special. By following the step-by-step guide and heeding the common mistakes, you can reliably create a restaurant-quality centerpiece perfect for any gathering or a indulgent family dinner. Don’t forget to pair it with a fresh side to complete the experience.