Fourth of July Recipe: Honey’s Kettle’s Smashed Garlic Fried Chicken

Our favorite poultry fryers share their recipe for a garlicky picnic classic

Imagine an evening with friends and family sprawled in lawn chairs and on picnic blankets. Now, imagine that evening with home-style smashed garlic fried chicken courtesy of Best of L.A. winner Honey’s Kettle. Better, right? We think so. (Bonus: Eat the leftovers on July 6, National Fried Chicken Day!)

Home-Style Smashed Garlic Fried Chicken


For dry-marinating the chicken:

  • 2 tablespoons onion powder
  • 2 tablespoons ground cumin
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground allspice
  • 1½ teaspoons cayenne pepper
  • 1 whole chicken, cut into 13 pieces (breasts and thighs halved, back reserved for frying)

For the coating mix:

  • 2 cups cake flour
  • 1 cup plus 2 tablespoons yellow cornmeal
  • ½ cup plain bread crumbs
  • 1 tablespoon plus 1 teaspoon kosher salt
  • ¼ cup onion powder
  • ¼ cup garlic powder
  • ¼ cup sesame seeds
  • 2 tablespoons ground marjoram
  • 1 garlic clove, smashed
  • 1 tablespoon cayenne pepper
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground sage
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly ground black pepper

For frying:

  • Canola oil
  • 1 cup whole milk
  • 5 to 7 garlic cloves, peeled and smashed (or more, if desired)


Marinate the chicken:

  1. In a large bowl, blend the onion powder, cumin, salt, garlic powder, allspice, and cayenne pepper together with a fork.
  2. Rinse the chicken thoroughly with cold water, but do not pat dry.
  3. Add the chicken to the bowl and toss to coat thoroughly with the seasoning. 
  4. Cover and refrigerate for at least 2 hours or overnight.

Make the coating mix:

  1. Blend all ingredients in a large bowl.

Fry the chicken:

  1. Working in batches, add the chicken to a skillet; oil temperature will drop to 350°F. Fry at 350°F until the underside is deep golden brown, 8 to 9 minutes.
  2. Flip the chicken, add the garlic cloves, and fry until the garlic and chicken are golden brown, 7 to 8 minutes. 
  3. Drain the chicken and garlic on a rack for 7 minutes and serve immediately.