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Crispy Fried Chicken

Replicate that restaurant-quality crispy fried chicken at home with this easy and delicious recipe that is perfect for the whole family.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 cups Greek Yogurt For marinating chicken
  • 1 tablespoon Lemon Juice
  • 1/2 cup Water
For the chicken
  • 8 pieces Boneless, Skinless Chicken Thighs You can substitute with chicken breasts
For the coating
  • 2 cups Flour
  • 1 cup Argo® Corn Starch
  • 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
For frying
  • 4-6 cups Vegetable Oil For frying chicken
For the glaze
  • 3/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 1 tablespoon Argo® Corn Starch
  • 4 tablespoons Cold Water

Method
 

Marinating the Chicken
  1. In a large bowl, combine Greek yogurt, lemon juice, and water. Place the chicken thighs in the bowl, ensuring they’re fully submerged. Marinate for at least 30 minutes.
Preparing the Coating
  1. In a large shallow dish, mix the flour, corn starch, chili powder, garlic salt, onion powder, dried dill, dried ginger, dry mustard, black pepper, and nutmeg until well combined.
Coating the Chicken
  1. Remove the chicken thighs from the marinade and let excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the coating sticks.
Heating the Oil
  1. In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (175°C).
Frying the Chicken
  1. Carefully lower 3-4 chicken pieces into the hot oil. Fry for 6-7 minutes per side until they’re deeply golden brown and crispy.
Making the Glaze
  1. While the chicken fries, whisk together soy sauce and brown sugar in a small saucepan over medium heat.
Brushing the Glaze
  1. Transfer the fried chicken to a wire rack set over a baking sheet. Brush each piece generously with the warm soy glaze.
Serving the Chicken
  1. Serve immediately for maximum crunch or keep warm in a 200°F oven for up to 30 minutes.

Notes

Double-dip for extra crunch by coating the chicken twice. Use cold water for a lighter coating, adjust seasoning according to personal taste, and keep an eye on the oil temperature for optimal frying.