In my post about resolutions, I mentioned that instead of going to the gym to start our running program, my husband and I stayed home and made fried chicken. You know. . . It’s about. . . Sometimes you just gotta. . . Okay, it’s like when. . . There are two types of people in this world. . . Look. . . The early bird catches the worm? I’ve got nothing. There is no excuse. I can’t justify my actions. I can, however, assure you that I only deep fry things about 2-3 times per year if you, Dear Reader, are concerned for my health.
That being said, this fried chicken we made was amazing. I’m talking thick crusted, crispy, crunchy, juicy, and bursting with flavor. My husband can eat whatever he wants, and he said it was one of the best things he’s ever eaten. He and the kids literally lost their minds over it. Yes, literally. They’re all in an insane asylum now. That’s how good this chicken is.
AND IT JUST SO HAPPENS TO BE GLUTEN FREE!!! WHAT?! I’M YELLING BECAUSE I’M SO EXCITED!!!
I haven’t had fried chicken, I mean real fried chicken since going gluten free 2 years ago. It’s not something I ate often, but when I had a craving for it, nothing else would do. I’ve made plenty of perfectly delicious oven fried or even sauteed chicken with lots of different perfectly delicious crusts. Those are all nice and great and wonderful, but this recipe I’m about to share with you is the real thing. The secret ingredient? Potato Starch. I read that it’s how chicken is traditionally fried in Japan. Don’t quote me on that though, ’cause I didn’t fact check.
While looking for a good recipe, I kept seeing fried chicken that had only corn starch for the coating. Some used a marinade, some mixed spices in, but many used only the starch. Then, I saw a few that used potato starch. To be honest, the corn starch sounded better, but I couldn’t find mine. I think it’s still packed up somewhere. (I just moved.) So, I decided to use potato starch. Best decision I’ve ever made. I didn’t marinate the chicken or anything. It doesn’t need it.
Best Fried Chicken Ever
5 lbs chicken thighs (skin on)
2 cups potato starch
Canola Oil (could use safflower or other high-heat oil, but don’t use peanut. I read that it reacts funky with the potato starch and makes it taste bad)
Salt and pepper (optional and surprisingly unnecessary)
1. Preheat oven to 200 degrees.
2. Pour enough oil in a cast iron or other heave skillet to cover the chicken about half way. Heat oil to roughly 350-400 degrees using a candy thermometer. If you don’t have a candy thermometer (I didn’t), use a 1″ cube of bread as a test. Drop it in and cook for 1 minute. It should bubble and sizzle when you drop it in. If it is light brown and crisp, your oil is hot enough. If it burns, it’s too hot. If it is still soft, it’s not hot enough.
3. Coat chicken in potato starch.
4. Cook chicken a few pieces at a time so as not to overcrowd the skillet. It takes about 10-12 minutes per side. I flipped every 5 minutes to make sure the bottom never burned. Use a meat thermometer to see if the meat is done before removing. It should be 165 degrees at its thickest part.
5. Drain on a plate with a towel to soak up extra grease, then move to the oven to keep warm as you cook the next batch.
6. Repeat until all the chicken is cooked.
7. Sprinkle with salt and pepper if you’d like.
That’s it! It’s time consuming, but totally worth it.
I dipped mine in Gates barbecue sauce, but Jeff and the kids used honey mustard. Oh yeah, and it tastes great cold from the refrigerator
3 hours later the next day. <blush>
If you make it, let me know what you think!