Who doesn't like GOOD fried chicken? My first taste of good fried chicken was in South Africa. Every Friday night, as a treat, my family drove down to Chinatown and went to the exact same shop and ordered a dozen fried chicken. The chicken was dipped in a light batter, fried until it was crisp and golden. When you bit into the chicken, the actual chicken was moist and flavorful. There was absolutely no need for a dipping sauce! These amazing gluten-free fried chicken wings are not dipped in batter but coated in a flour mix.
My mother has a great chicken recipe that also requires a batter. A few years ago, my daughters in New York wanted me to try a particular restaurant's Thai fried chicken wings. This was a type of restaurant that had "bar" seating where you could watch them make the food. I love sitting at these seats! You glean so much just from observation. This restaurant's chicken was soaking in buttermilk and then drenched in a "powder" in which they added salt, pepper and spices. This "powder" was potato starch. The chicken had a light crispy skin, but the actual chicken was not flavorful. I decided to blend my mother's tasty chicken marinade with this new method to make a light, crisp skin and see how it turned out. My girls believe it's the best fried chicken they've ever had. So try this recipe and give me your feedback!
Tips for making amazing gluten-free fried chicken wings.
Chicken marinade.
The key to great tasting fried chicken is to marinate the chicken for at least 4 hours, preferably overnight before frying. I like to use the Basic Meat Marinade recipe for marinating the chicken wings.
Since I always have home made kefir in the house, I marinate the wings in kefir together with the basic meat marinade. Kefir not only helps tenderize the chicken, but the viscosity of the kefir helps adhere the flour mixture to the chicken. Buttermilk can also be used instead of kefir, but kefir has more health benefits!
Chicken coating.
The flour mixture in which the wings are dredged (coated) consists of potato starch, sea salt and white pepper. Place this flour mixture in a shallow bowl.
Potato Starch with seasoning for Amazing Fried Chicken Wings
After coating each piece of chicken with the flour mixture, allow all the chicken pieces to rest in refrigerator for ½ hour. This enables the flour mixture to adhere to the chicken.
Preheat a pot of cooking oil over medium heat to about 350° fahrenheit or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken wings for about 7 minutes. If you are using a shallow pan of oil, you can fry the wings on one side for 3 1/2 minutes and then flip them over for another 3 1/2 minutes. The chicken wings should be crispy and golden brown and the inside should be juicy.
When cooked, place these amazing gluten free fried chicken wings on a cooling rack to drain the excess oil. Serve immediately while hot. You can place it on a plate with paper towels to absorb additional oil.
Let me know if you tried these amazing gluten-free fried chicken wings in the comment section!
AMAZING GLUTEN-FREE FRIED CHICKEN WINGS
Ingredients
Basic Meat Marinade (See recipe)
- 453 grams chicken wings You can use regular chicken parts, preferably with the skin.
- 120 ml kefir or buttermilk
Flour Mixture
- 192 grams potato starch Choose the potato starch that is more coarse rather than fine powder
- ¼ tsp sea salt / chicken bouillon
- ¼ tsp white pepper
Instructions
- Add the buttermilk to the Basic Meat Marinade and marinate for at least 4 hours. Preferably overnight.
- Mix the flour mixture ingredients together in a shallow bowl
- Coat each piece of chicken with the flour mixture
- Let rest in refrigerator for ½ hour. This allows the flour mixture to adhere to the chicken
- Preheat a pot of cooking oil over medium heat or use a deep fryer. Should be about 350° fahrenheit
- Drop the chicken gently into the oil and deep fry the chicken wings for about 7 minutes. The chicken wings should be crispy and golden brown and the inside should be juicy.
- Place fried chicken on a cooling rack to drain excess oil
- Serve immediately while hot. You can place it on a plate with paper towels to absorb additional oil.
Yum! Super crisp yet light (not biting thru a thick crust of breading). Super hot and juicy in the inside
Glad you enjoyed it. Yes, this is one of my favorite recipes ever!