If you love classic comfort food but want something quick enough for a busy weeknight, this Garlic Chicken Fried Chicken is a winner. It uses the same seasoned breading many people love for chicken fried steak — but with tender chicken breasts instead.
The result?
Golden, crunchy coating on the outside… juicy chicken on the inside… and bold flavor in every bite.
No complicated marinades, no deep fryer needed — just simple pantry spices and a skillet.
Why This Recipe Works
- Thin pounded chicken cooks fast
- Garlic + paprika create deep savory flavor
- Flour and breadcrumbs make extra crispy crust
- Perfect for dinner, sandwiches, or wraps
Ingredients Explained
Chicken
- Boneless skinless chicken breasts – Pounded thin so they cook evenly and stay juicy.
Breading Mix
- All-purpose flour – Base coating that sticks to chicken
- Seasoned breadcrumbs – Adds crunch and texture
- Garlic powder – Main flavor star
- Paprika – Warm color and mild smokiness
- Salt & black pepper – Balance and enhance taste
Wet Mixture
- Milk + egg – Helps coating stick and creates a tender crust
For Frying
- Cooking oil – Neutral oil like canola or vegetable works best
Step-by-Step Cooking Method
1. Prepare the Chicken
Place chicken breasts between plastic wrap and gently pound until thin and even (about ½ inch thick).
This prevents dry edges and undercooked centers.
2. Make the Breading Station
In a shallow bowl combine:
- flour
- breadcrumbs
- garlic powder
- paprika
- salt
- pepper
In another bowl whisk:
- milk
- egg
3. Heat the Oil
Add about 1 cup oil to a skillet.
Heat to 350°F / 175°C (medium-medium high heat).
Tip: Oil is ready when a pinch of flour sizzles instantly.
4. Coat the Chicken
- Dip chicken into egg mixture
- Transfer into flour mixture
- Press firmly so coating sticks well
For extra crunch → repeat dip once more.
5. Fry the Chicken
Carefully place chicken in hot oil.
Cook about 5 minutes per side
Until:
- golden brown
- juices run clear
- internal temp reaches 165°F / 74°C
Transfer to paper towels to drain.
Serve immediately.
Helpful Tips & Variations
Extra Crispy
Double dredge: egg → flour → egg → flour
Spicy Version
Add:
- ½ tsp cayenne pepper
- or chili flakes
Buttermilk Flavor
Replace milk with buttermilk for richer taste
Air Fryer Method
Spray coated chicken with oil
Cook at 200°C / 400°F for 12–14 minutes flipping halfway
Make it a Sandwich
Serve in burger buns with:
- lettuce
- mayo
- pickles
Storage & Reheating
Refrigerator
Store in airtight container up to 3 days
Freezer
Freeze cooked chicken up to 2 months
Best Reheating Method (keeps crispy)
Oven: 180°C / 350°F for 10 minutes
Avoid microwave — makes coating soft.
Garlic Chicken Fried Chicken
Ingredients
Method
- Pound chicken breasts to even 1/2 inch thickness.
- In a shallow bowl mix flour, breadcrumbs, garlic powder, paprika, salt and pepper.
- In another bowl whisk milk and egg together.
- Heat oil in skillet to 350°F / 175°C.
- Dip chicken into egg mixture.
- Coat in flour mixture and press firmly.
- Fry chicken for about 5 minutes per side until golden and cooked through.
- Remove and drain on paper towels.
- Serve hot.
Notes
- Double dredge for extra crispy coating
- Buttermilk can replace milk for richer flavor
- Reheat in oven to maintain crunch
FAQs
Why pound the chicken thin?
It cooks faster and stays juicy.
Can I bake instead of fry?
Yes, but crust will be less crispy. Bake at 425°F (220°C) for 18–20 minutes.
What oil is best?
Neutral oils like canola, sunflower, or vegetable oil.
How do I know it’s cooked?
Internal temperature 165°F / 74°C or juices run clear.
