This herb fried chicken is much simpler than a more traditional buttermilk fried chicken, but it’s certainly not lacking in crunch or flavor.
The trick is to briefly marinate the chicken in herbs, then to coat it in potato starch instead of flour. The starch absorbs some of the marinade that’s on the surface of the chicken, and fries up crisp. Potato starch also doesn’t have any gluten, making this fried chicken gluten-free.
I like serving these chicken-bites with lemon wedges and fresh veggie sticks. It makes for a light meal that’s almost healthy!
Crispy Herb Fried Chicken
- 1 pound chicken thighs, cut into medium pieces
- 1 tablespoon olive oil
- 1 tablespoon white wine
- 2 teaspoons minced rosemary
- 1 teaspoon minced thyme
- 1 clove of garlic, grated
- 1 teaspoon salt
- 1/2 cup potato starch*
- vegetable oil for frying
- lemon wedges
- Add the chicken, olive oil, wine, rosemary, thyme, garlic, and salt to a bowl, then mix well to combine. Let the chicken marinate for at least 30 minutes.
- Start heating 1” of oil in a pot until it reaches 330 degrees Fahrenheit. Put the potato starch in a bowl and then lightly dust each piece of marinated chicken in the starch.
- When the oil reaches temperature, start frying the chicken. Since the pieces are small, they will fry up quickly, so be careful not overcook them. Because you are using potato starch they will not turn dark brown, but they will still be crisp.
- As the chicken is done frying, transfer them to a paper towel lined rack to drain. Serve immediately with lemon wedges.
Tips/Techniques*If you can’t find potato starch, cornstarch will work, however it won’t have the same light-crisp texture.
Yield: 3-4 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.