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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

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.


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)

Instructions

  1. Mix the flour, cornstarch, and seasonings in a bowl—set aside.
  2. In another bowl, whisk together Greek yogurt, lemon juice, and water until smooth.
  3. Pat the chicken thighs dry and let them rest on paper towels.
  4. Arrange your breading station: one bowl for dry mix, one for yogurt mixture, and a foil-lined cookie sheet.
  5. 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.
  6. Place coated chicken on the cookie sheet and refrigerate to help the coating set for about an hour.
  7. 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.
  8. Fry two thighs at a time for about 12 minutes, gently flipping halfway. Remove at 160 °F and let rest to reach 165 °F.
  9. Transfer the fried chicken to a cooling rack over a sheet to drain.
  10. For the glaze: bring soy sauce and brown sugar to a boil, then reduce to a simmer.
  11. Stir cornstarch into cold water, then whisk into the simmering sauce—cook for about 2 minutes until thick.
  12. Drizzle over the fried chicken or serve on the side.

Notes

  • Chilling helps set the coating for maximum crispiness.
  • Use a thermometer to ensure accurate oil and chicken temperatures.
  • Make glaze ahead and reheat gently for convenience.
  • Store glaze and chicken separately to maintain crispiness.
  • Bake instead of fry for a lighter version.

Nutrition

  • Serving Size: 1 chicken thigh with glaze
  • Calories: 420
  • Sugar: 6g
  • Sodium: 870mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 90mg