Name: Crispy Fried Chicken
Prep time: 20 min
Cook time: PT-487771H33M48S
Total time: 1 h 50 min
Cuisine: Fusion (Southern & Asian)
Ingredients: 8 boneless, skinless chicken thighs; 2 cups all-purpose flour; 1 cup cornstarch; 1 tablespoon chili powder; 1 tablespoon garlic salt; 1 tablespoon onion powder; 1 tablespoon dried dill; 2 teaspoons dried ginger; 2 teaspoons dry mustard; 1 teaspoon black pepper; 1 teaspoon nutmeg; 2 cups Greek yogurt; 1 tablespoon lemon juice; ½ cup water; 4 to 6 cups vegetable oil (enough to fill a skillet about ¾ full); ¾ cup soy sauce; ¼ cup brown sugar; 1 tablespoon cornstarch (for glaze); 4 tablespoons cold water (for glaze)

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I’m excited to share my take on ultra-crispy fried chicken—tender, flavorful, and topped off with a sweet soy glaze. It’s simple, is inspired by both Southern and Asian flavors, and delivers a perfect crunch each time. The key? Cornstarch does wonders for that irresistible crust.

Why I’ll Love This Recipe

I adore how the cornstarch creates an incredibly crispy exterior that stays crisp while the inside remains juicy. The setup is straightforward—I organize my stations before cooking—and the little Asian-style glaze brings a sweet and savory balance that elevates the whole dish.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 boneless, skinless chicken thighs
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon dried dill
2 teaspoons dried ginger
2 teaspoons dry mustard
1 teaspoon black pepper
1 teaspoon nutmeg
2 cups Greek yogurt
1 tablespoon lemon juice
½ cup water
About 4 to 6 cups vegetable oil (enough to fill a skillet about ¾ full)

For the glaze:
¾ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
4 tablespoons cold water

Directions

Mix the flour, cornstarch, and seasonings in a bowl—set aside
In another bowl, whisk together Greek yogurt, lemon juice, and water until smooth
Pat the chicken thighs dry and let them rest on paper towels
Arrange your breading station: one bowl for dry mix, one for yogurt mixture, and a foil-lined cookie sheet
Coat each chicken piece by fully submerging in yogurt, then pressing into the dry mix—make sure it adheres well. Repeat if desired for extra crisp
Place coated chicken on the cookie sheet and refrigerate to help the coating set for about an hour
Heat the oil in a heavy skillet until almost smoking. Test with a small piece of chicken—if it floats and sizzles, it’s ready
Fry two thighs at a time for about 12 minutes, gently flipping halfway. Ideally, remove at 160°F, as the internal temperature continues to rise to 165°F while resting
Transfer the fried chicken to a cooling rack over a sheet to drain
For the glaze: bring soy sauce and brown sugar to a boil, then reduce to a simmer
Stir cornstarch into cold water, then whisk into the simmering sauce—cook for about 2 minutes until thick
Drizzle over the fried chicken or serve on the side

Servings and timing

This recipe makes about 8 servings (one chicken thigh per person)
Preparation time: ~20 minutes (plus 1 hour chilling time)
Cooking time: ~15 minutes per batch

Variations

Swap chicken thighs for chicken breasts or wings—adjust cooking times accordingly
Try different spices: smoked paprika, cayenne, or herbs like thyme
Make it extra spicy by adding cayenne or red pepper flakes to the dry mix
For a lighter version, bake at 425°F—spray with oil and bake 25–30 minutes, turning halfway for crispness

Storage and reheating

Storage: Refrigerate leftover fried chicken in an airtight container for up to 3–4 days. Keep glaze separate to preserve crispiness
Reheating: Preheat oven to 375°F. Reheat chicken on a rack over a baking sheet for 10–15 minutes until the coating is crisp and the chicken is fully warmed

FAQs

How long should I chill the chicken before frying?

I recommend chilling the coated chicken for around an hour. This helps the coating set and adhere firmly, resulting in that ultra-crispy crust I love.

Can I use a different type of oil for frying?

Yes, I can swap the vegetable oil for other neutral-flavored oils with a high smoke point—like canola or peanut oil—without altering the outcome.

What if my chicken dries out during frying?

If the heat is too high, the coating may crisp too quickly and dry out the chicken. I keep the oil hot but not smoking and monitor internal temp, pulling at about 160°F to let residual heat carry it to 165°F.

Can I make the glaze thicker or thinner?

Absolutely. If I prefer a thinner glaze, I reduce the cornstarch. For a thicker, stickier coating, I add a touch more cornstarch to the slurry before whisking into the glaze.

Is it possible to prepare this in advance?

Yes. I can coat the chicken and refrigerate (covered) for up to a day ahead—then fry fresh when I’m ready. The glaze can also be made a day ahead and reheated gently before serving.

Conclusion

I hope this crispy fried chicken becomes a favorite in your kitchen as it has in mine. The cornstarch delivers that incredible crunch, while the organized prep helps everything flow smoothly. And the sweet soy glaze? It’s a simple yet transformative touch. I can’t wait to make this again and maybe even put a new spin on it next time.

Crispy Fried Chicken

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Author: Sue
Prep Time: 20 minutes (plus 1 hour chilling)
Cook Time: 15 minutes per batch
Total Time: 1 hour 50 minutes
Yield: 8 servings
Category: Main Course
Method: Frying
Cuisine: Fusion (Southern & Asian)
Diet: Halal

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Description

Ultra-crispy fried chicken inspired by Southern and Asian flavors, featuring a cornstarch-based crust and a sweet-soy glaze for a perfectly juicy and crunchy bite.

Instructions

Mix the flour, cornstarch, and seasonings in a bowl—set aside.
In another bowl, whisk together Greek yogurt, lemon juice, and water until smooth.
Pat the chicken thighs dry and let them rest on paper towels.
Arrange your breading station: one bowl for dry mix, one for yogurt mixture, and a foil-lined cookie sheet.
Coat each chicken piece by fully submerging in yogurt, then pressing into the dry mix—make sure it adheres well. Repeat if desired for extra crisp.
Place coated chicken on the cookie sheet and refrigerate to help the coating set for about an hour.
Heat the oil in a heavy skillet until almost smoking. Test with a small piece of chicken—if it floats and sizzles, it’s ready.
Fry two thighs at a time for about 12 minutes, gently flipping halfway. Remove at 160 °F and let rest to reach 165 °F.
Transfer the fried chicken to a cooling rack over a sheet to drain.
For the glaze: bring soy sauce and brown sugar to a boil, then reduce to a simmer.
Stir cornstarch into cold water, then whisk into the simmering sauce—cook for about 2 minutes until thick.
Drizzle over the fried chicken or serve on the side.