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Turned Wine Fried Chicken

Turned Wine Fried Chicken
Jim Henkens / Joel Gamoran

Chef notes

Turned wine isn't trash: it's natural vinegar. Soaking chicken in it helps the meat get super tender and gives it the tart-honey-musky flavor of wine grapes. In this simple recipe, the wine really comes through in every bite.


  • 4 chicken thighs (about 1 pound)
  • 1 cup turned red wine
  • 1 tablespoon red wine vinegar
  • cups Wondra flour
  • Coarse sea salt and fresh ground black pepper
  • Oil, for frying
  • 1 small handful assorted herb sprigs



Put the chicken thighs in a zip-top bag with the turned wine and vinegar and refrigerate overnight.


In a bowl, season the four with 2 teaspoons salt and 1/2 teaspoon pepper.


Heat 1½ inches of oil in a deep skillet to 375°F.


Lift the chicken out of the wine and place it in the flour. Turn to coat all over. Gently slip the flour coated chicken into the oil and fry until golden brown and a thermometer inserted into the meat registers 165°F, about 15 minutes, turning halfway through.


Take the chicken out of the skillet with tongs or a slotted spoon and put on a few folded paper towels to drain and cool a little. Season with more salt and pepper.


Drop the herbs into the hot oil and fry until they pop, about 10 seconds. Take them out with tongs and put on the paper towels to cool for a second. Serve the chicken with crispy herbs crushed over the top.