Garlic Butter Fried Chicken

Thursday, October 27, 2016

Hello, fellow Kerrygold-butter lovers! I have a buttery recipe for you today.

So, you may think that when I share recipes here on the Kerrygold blog, that they tend to be easy recipes with very few ingredients—simple, if you will.

The thing about cooking is, when you have great ingredients, you can get away with a simple approach. When each ingredient brings their A-game, all of the flavors shine through.

There’s no need to make a chicken dish with 20 different spices and herbs when one stick of Kerrygold garlic-herb butter is enough. In fact, this recipe has only 3 ingredients. When you taste it, you’ll be blown away by the flavor! No one has to know how easy it is to prepare, and that you can always keep the ingredients on hand to whip up a fast dinner.

When it comes to frying chicken, I always reach for boneless chicken thighs. I prefer chicken thighs with the skin-on so that the breadcrumbs have something to stick to, but you could make them either way.

You will need 1 1/2 sticks of Kerrygold’s Garlic Herb butter for this recipe. I know that sounds like a lot, but it serves 4-5 people.

I use one stick of the butter melted to dredge the chicken in, and the final 1/2 stick for a dipping sauce once the chicken is done.

So, the order is: dip chicken thighs in melted butter, roll in fresh or dry breadcrumbs (I prefer fresh for flavor, though they can brown at different temperatures easily), and then serve with more melted butter.

Easy, delicious, simple, and the next hit for your recipe box!

Garlic Butter Fried Chicken (1)

Garlic Butter Fried Chicken
Prep:  10 minutes
Cook:  20 minutes
Serves:  4-5 people (6 or 7 chicken thighs)

1 package of boneless chicken thighs (skin on or off, your choice), about 7 chicken thighs
1 1/2 sticks of Kerrygold Garlic & Herb Butter
2 cups of fresh breadcrumbs
lemons, for garnish (optional)


In a shallow bowl, melt 1 stick of the butter.
In another shallow bowl, add the breadcrumbs.
Add 1 tablespoon of the melted butter to a large skillet. Turn the heat to medium-high.
Dredge each chicken thigh in the melted butter, followed by the fresh breadcrumbs.
Lay each piece of chicken in the skillet. Cook on the first side until golden brown, about 3-4 minutes.
Flip and cook the other side. Use a meat thermometer to ensure the chicken reaches 165°F in the thickest part.
Meanwhile, melt the remaining 1/2 stick of butter in a small serving dish.
Slice the cooked chicken, pile it onto a serving platter, and serve with melted butter. Garnish with a squeeze of lemon juice, if desired.