Garlic Chicken Recipe

For Garlic Lovers Everywhere

This pan fried Garlic Chicken Recipe uses three different ways of adding garlic flavor to the chicken. You have garlic in the marinade, garlic sauted in the pan with oil and garlic powder in the bread crumb coating.

Chicken and garlic were meant to be together. I like to squeeze a bit of lemon on my garlic chicken before I eat it. My husband shakes on some hot sauce to really step up the flavor.
The secret to great garlic flavor is to not let the garlic burn in the pan before pulling it out. Once it has turned dark brown it will give a bitter taste.

If any of the chicken breasts are more than a 1/2 inch thick, then you should cut them in half horizontally to make them thinner. Here is a link for instructions on Cutting Chicken Breasts in half

Garlic Chicken

Prep time: 25 min

Cook time: 20 min

Ingredients:

4 garlic cloves, minced, and 6 cloves peeled and mashed
6 skinless, boneless chicken breast (around 1 1/4 pounds)
1 1/4 cup vegetable oil
1 cup bread crumbs
4 Tbls cornstarch
3 large egg whites
1 Tbls garlic powder
1 cup all-purpose flour
Salt and pepper

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Preparation:

Adjust an oven rack to the middle position and preheat oven to 200 degrees.
Add 3 Tbls oil, minced garlic, and chicken breasts in zip-lock bag. Keep in refrigerator while you are preparing other ingredients.
Put flour in a plate.
In a small bowl, whisk egg whites until foamy.
Combine cornstarch, bread crumbs and garlic powder in third plate.
Remove chicken from bag and season with salt and pepper.
Coat chicken pieces lightly with flour, dip in egg whites, then place in bread crumbs pressing down to get crumbs to stick to chicken.
Heat 1/2 cup oil and 3 mashed garlic cloves in large nonstick frying pan over medium heat until garlic just starts to brown.
Take out garlic and fry 3 to 4 pieces of chicken until crisp and golden brown on each side.
Transfer to paper towel-lined plate and place in warm oven.
Discard oil, carefully wipe out skillet with a big wad of paper towels, and repeat steps 8 - 10 with the rest of the chicken.