I cannot tell you how delicious this tastes! It’s light and crispy and it has no taste of that fried-oil flavor at all. I’m completely in love with this recipe. I could eat ten pounds of chicken if it was all cooked like this.
And wow! Potato starch is AMAZING! It doesn’t burn and it makes things crisp.
- 1 lb chicken thighs, cut into medium pieces
- 1 TBS EVOO
- 1 TBS white wine
- 2 tsp rosemary, finely minced
- 2 tsp thyme, finely minced
- 1 clove of garlic, finely minced
- 1 tsp salt
- ½ cup potato starch
- Canola oil for frying
- Lemon wedges
- 1 TBS parsley, finely chopped
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 ½-inch of oil in a pot on medium-high heat. Put the potato starch in a bowl and then lightly dust each piece of marinated chicken in the starch. When the oil is hot, start frying the chicken. Since the pieces are small, they will fry up quickly, so be careful not to overcook them. Because you are using potato starch they will not turn dark brown, but they will still be crispy.
When the chicken is done frying, transfer them to a paper-towel lined rack to drain. Sprinkle chopped parsley, and serve immediately with lemon wedges and celery sticks.
*Adapted from Marc Matsumoto.