- 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.