The secret ingredient to this perfectly crispy fried chicken: potato starch
Juneteenth gatherings aren’t complete without a meal to match the energy of the occasion—and this fried chicken is a must-add to your celebration lineup. But trust us: You’ll also be adding this recipe from Sweet July resident Gabrielle McBay to your regular rotation.
Gabrielle McBay's Secret Ingredient Fried Chicken
1.5-2 lbs party chicken wings, seasoned to your preference
1/4 cup yellow mustard
2 cups all-purpose flour, seasoned to your preference
1/4 cup potato starch
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
2 tsp paprika
1/2 tsp cayenne pepper
1 qt peanut or vegetable oil for frying
First things first, make sure your chicken is seasoned well. Let the ancestors speak to you while you’re seasoning. Add in mustard and toss the chicken until well coated. This is what binds the flour to the chicken, so make sure each wing has mustard on it.
In a large bowl or plate, season your flour mixture by adding in the potato starch, salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper. Mix until well combined.
Dredge each chicken wing into the flour and coat completely.
Heat the oil on medium in a Dutch oven, cast iron skillet, or a deep fryer. When the oil is hot (sprinkle a bit of flour, if it bubbles and disappears, it’s hot enough), fry the wings for six to eight minutes on each side or until the juices run clear. Drain on paper towels and repeat.
- Share with your favorite people, or enjoy by yourself. This is a safe space.