Garlic Parmesan Fried Chicken

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes, plus 1 hour marinating
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes

Quick Ingredients

Chicken: 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
Marinade: 1 cup buttermilk, 1 large egg, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper
Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp black pepper
Frying: 6 cups neutral oil, or enough for 2 inches in a heavy pot
Garlic Parmesan butter: 5 tbsp unsalted butter, 5 garlic cloves, 3/4 cup finely grated Parmesan, 2 tbsp parsley, 1 tsp lemon zest, 1/4 tsp black pepper

Do This

1. Whisk buttermilk, egg, salt, garlic powder, onion powder, and pepper; marinate chicken for 1 hour in the refrigerator.
2. Mix flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, onion powder, and pepper in a shallow bowl.
3. Drizzle 3 tbsp marinade into the flour mixture, rub to make craggy crumbs, then dredge chicken firmly and rest 10 minutes.
4. Heat oil to 350°F in a Dutch oven or deep skillet. Fry chicken in batches for 5 to 7 minutes, until golden and 165°F inside.
5. Drain fried chicken on a wire rack. Keep oil between 325°F and 350°F between batches.
6. Melt butter, gently cook garlic for 30 to 45 seconds, then stir in Parmesan, parsley, lemon zest, and pepper off the heat.
7. Toss hot fried chicken with garlic Parmesan butter and serve right away with extra Parmesan and parsley.

Why You’ll Love This Recipe

Big savory flavor without heat: Garlic, butter, Parmesan, and a little lemon zest make the coating rich and balanced, not spicy.
Extra-crispy coating: A flour and cornstarch dredge creates a light, craggy crust that holds onto the garlic Parmesan butter beautifully.
Home-cook friendly: Boneless chicken thighs cook quickly, stay juicy, and are easier to fry evenly than large bone-in pieces.
Great for dinner or game day: Serve it as a main dish with sides, pile it onto a platter for sharing, or tuck it into sandwiches.

Grocery List

Meat: 2 lb boneless skinless chicken thighs
Produce: Fresh garlic, fresh parsley, 1 lemon
Dairy: Buttermilk, unsalted butter, finely grated Parmesan cheese
Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, neutral frying oil

Full Ingredients

For the Chicken and Marinade

2 lb boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
1 cup whole buttermilk
1 large egg
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp freshly ground black pepper

For the Crispy Dredge

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 1/2 tsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp freshly ground black pepper

For Frying

6 cups neutral oil, such as canola, vegetable, or peanut oil, or enough to fill a heavy pot with 2 inches of oil

For the Garlic Parmesan Butter

5 tbsp unsalted butter
5 large garlic cloves, finely minced or grated
3/4 cup finely grated Parmesan cheese, preferably freshly grated from a wedge, plus 2 tbsp more for serving
2 tbsp finely chopped fresh parsley, plus more for serving
1 tsp finely grated lemon zest
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt, optional, only if your Parmesan is mild

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together the buttermilk, egg, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper until smooth. Add the chicken pieces and toss until every piece is coated. Cover and refrigerate for 1 hour. If you have extra time, you can marinate the chicken for up to 8 hours, but 1 hour is enough to tenderize the meat and help the coating stick.

Step 2: Mix the crispy flour dredge

In a wide shallow bowl or rimmed baking dish, whisk together the flour, cornstarch, baking powder, 1 1/2 tsp kosher salt, 1 tsp garlic powder, smoked paprika, 1/2 tsp onion powder, and 1/2 tsp black pepper. The cornstarch keeps the crust light and crisp, while the baking powder helps create a delicately craggy fried coating.

Step 3: Dredge the chicken for a craggy crust

Remove 3 tbsp of the buttermilk marinade from the chicken bowl and drizzle it into the flour mixture. Use your fingertips to rub the liquid into the flour until small shaggy crumbs form. Working with one piece at a time, lift the chicken from the marinade, let the excess drip off for a second, then press it firmly into the flour mixture on all sides. Pack the flour onto the chicken so it clings well. Transfer the coated chicken to a wire rack and let it rest for 10 minutes while the oil heats; this helps the coating hydrate and stay attached during frying.

Step 4: Heat the oil safely

Pour the oil into a large Dutch oven, deep cast-iron skillet, or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer. Set a clean wire rack over a rimmed baking sheet for draining the fried chicken. Avoid filling the pot more than halfway with oil, and keep the pot handle turned inward for safety.

Step 5: Fry the chicken until crisp and juicy

Carefully lower the coated chicken into the hot oil in batches, leaving space between pieces. Fry for 5 to 7 minutes per batch, turning occasionally, until the crust is deep golden brown and the thickest pieces register 165°F internally. Adjust the heat as needed to keep the oil between 325°F and 350°F. If the oil drops too low, the chicken can turn greasy; if it gets too hot, the crust may brown before the inside is fully cooked. Transfer the fried chicken to the wire rack, not paper towels, so the bottom stays crisp.

Step 6: Make the garlic Parmesan butter

While the last batch of chicken fries, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, just until fragrant. Do not let the garlic brown; browned garlic can taste bitter. Remove the pan from the heat and stir in the finely grated Parmesan, parsley, lemon zest, black pepper, and the optional 1/8 tsp kosher salt if needed. The mixture should be glossy, garlicky, and slightly thick from the Parmesan.

Step 7: Toss and serve

Place the hot fried chicken in a large mixing bowl. Pour the warm garlic Parmesan butter over the chicken and toss gently until the pieces are coated but not crushed. Sprinkle with the extra 2 tbsp Parmesan and a little more parsley. Serve immediately while the chicken is hot, crisp at the edges, and coated in the savory melted butter and cheese finish.

Pro Tips

Use finely grated Parmesan: A powdery, finely grated texture melts into the butter and clings better than large shreds.
Keep the oil temperature steady: A thermometer is the easiest way to get crisp chicken. Aim for 350°F before adding chicken and maintain 325°F to 350°F as it cooks.
Do not overcrowd the pot: Frying too much at once lowers the oil temperature and can make the coating heavy instead of crisp.
Salt thoughtfully: Parmesan is naturally salty, so taste the garlic butter before adding the optional extra salt.
Toss right before serving: The garlic Parmesan butter tastes best when it coats freshly fried chicken just before it hits the table.

Variations

Garlic Parmesan tenders: Use 2 lb chicken tenderloins instead of thighs. Fry for 4 to 6 minutes, or until the center reaches 165°F.
Lemon herb garlic Parmesan: Add 1 tbsp chopped fresh basil or chives to the butter along with the parsley for a fresher, garden-style finish.
Extra cheesy finish: After tossing, shower the chicken with an additional 1/4 cup Parmesan and place it on a warm platter for 2 minutes so the cheese softens slightly over the crust.

Storage & Make-Ahead

Garlic Parmesan fried chicken is crispiest right after frying, but leftovers keep well. Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 10 to 14 minutes, or in an air fryer at 350°F for 5 to 7 minutes, until hot and re-crisped. Avoid microwaving if possible because it softens the coating. To make ahead, marinate the chicken up to 8 hours in advance and mix the dry dredge up to 2 days ahead. For best texture, dredge and fry the chicken shortly before serving, then toss with the garlic Parmesan butter at the very end.

Nutrition (per serving)