Crispy Fried Chicken
The Secrets Behind Perfect Fried Chicken Revealed!
It’s no secret that I love really good crispy fried chicken. Are there people who don’t love crispy fried chicken?
Maybe vegetarians but they still love all kinds of fried meatless munchies.
A lot of people think that making the crispiest fried chicken at home is complicated but it really isn’t. The trick to making the #crispiestchicken at home requires two Tipsy Pro Tips:
- You must be organized by setting up your breading and frying stations ahead of time.
- You must have the right ingredients. The biggest secret to making the crispiest fried chicken is using corn starch. My favorite brand is Argo, probably because I grew up on the South Side of Chicago right near the Argo plant. It might literally be in my blood! That’s what I recommend using, but other corn starches will work reasonably well… probably.
Over the course of many delicious adventures I have tasted many different varieties of fried chicken and I think that I have finally perfected my recipe for the crispiest fried chicken.
It combines my love of classic Southern style fried chicken with many of the Asian influences that I also crave. I’ll teach you how to make this hybrid recipe and I also will show you how to make my famous Sweet Soy Glaze using simple ingredients like:
- Soy Sauce
- Brown Sugar
- Argo® Corn Starch for thickening
The glaze is perfect for finishing off your fried chicken. The sweet saltiness compliments the light and airy texture of the chicken. You can also use this glaze on the side for a dipping sauce.
Fried Chicken Prep
I stated earlier that in order to make this recipe successful, you will need to be organized before you get started. I would suggest setting up a breading station and a frying station so that you are ready to get cooking.
You will need some special equipment to make this recipe that you probably should have on hand if you cook regularly. Here is what you need:
Breading Station
- 2 Bowls that are large enough to fit one piece of chicken at a time. One bowl will be for wet ingredients, one bowl will be for dry ingredients.
- A plate with paper towels to dry off your chicken.
- A cookie sheet covered in foil
Frying Station
- Cast Iron Skillet
- Cookie sheet covered in several layers of paper towels and a cooling rack on top of it.
Once you have your two stations set up for prep and for cooking, the rest is fairly easy.
First you will need to gather your ingredients per the recipe card. What I like about this recipe is that you use the corn starch in both parts. One for making the crispiest #friedchicken and the other for making the Asian inspired glaze.
The seasonings are key for this recipe as is the corn starch.
The corn starch has been a long-time secret to making the crispiest fried chicken, so you’re lucky to be learning about it! You want to zip up that corn starch flour mixture with lots of flavor. This is the spice mix that I have perfected to my liking but you can feel free to adjust your seasonings to the flavors you prefer.
I love to eat Korean Fried Chicken and I have created this spice mix that combines those flavors with the Southern style of frying chicken. If you don’t personally love spice, you can keep your recipe simple by omitting some or all of the spices I use and just use a basic salt and pepper mix.
The only thing you can’t omit is the corn starch because that is the trick to making this recipe perfect.
The steps to frying the chicken are easier than you can imagine, as you’ll see in the recipe card.
Tipsy Tip:
I like to put my cookie sheet of chicken in the fridge for about an hour after I coat it. I was taught that you want to give that corn starch and flour time to attach to the chicken and you want to see an almost shattered look to the coating on the chicken.
The dryer the chicken is before frying, the better. It should look like this. Notice how the corn starch and flour mixture is kind of broken up. This makes the crispiest fried chicken.
How to Fry Your Chicken
The frying instructions are in the recipe card, but I want to urge you to be very careful here.
The oil should be super hot, so you’ll need to be really cautious when placing the chicken in the pan, making certain not to overcrowd it.
Better you take a little more time to finish frying your chicken rather than risk being burned.
Your chicken will be very hot and need some time to cool. While your chicken cools, you can make your Asian Inspired Glaze.
Asian GlazeÂ
The instructions for the Asian gaze are, you guessed it, in the printable recipe card below. You can drizzle it over the chicken, use it as a dipping sauce, or both!
It’s your life, live it how you want!
As you will see, this recipe for the Crispiest Fried Chicken is actually quite easy.
You simply need to be organized in the beginning to make it. Once you gather all your equipment and ingredients and set up your stations, the rest is a breeze.
This chicken is to die for!
You will never taste such a crispy crust on chicken. The corn starch has been a secret ingredient for fried chicken experts for years and once you make this recipe you will see why.
This is why Argo® makes the #crispiestchicken
I also love making the dipping sauce to serve on the side of the chicken.
The Argo® Corn Starch has been my go-to ingredient for thickening up sauces for years. I use it all the time in my gravies and when I make my Chinese Take Out at home.
The corn starch is what gives recipes like Orange Chicken and Chicken and Pea Pods that great texture that just coats your veggies and proteins. I hope you make this recipe and love it as much as we do! As always, thanks for reading and happy eating!
Love, Tipsy
Crispy Fried Chicken
I'm revealing the secret to easy, perfect fried chicken.
Ingredients
- 8 Boneless, Skinless Chicken Thighs
- 2 Cups of Flour
- 1 Cup of Argo® Corn Starch
- 1 T of Chili Powder
- 1 T of Garlic Salt
- 1 T of Onion Powder
- 1 T of Dried Dill
- 2 t of Dried Ginger
- 2 t of Dry Mustard
- 1 t of Black Pepper
- 1 t of Nutmeg
- 2 C of Greek Yogurt
- 1 T of Lemon Juice
- 1/2 C of Water
- About 4 to 6 C of Vegetable Oil for frying. You will need enough oil to fill your cast iron skillet up 3/4's of the way.
- For the Glaze:
- 3/4 C of Soy Sauce
- 1/4 C of Brown Sugar
- 1 T of Argo® Corn Starch
- 4 T of Cold Water
Instructions
- Combine the flour, Argo® Corn Starch and all the seasonings in a bowl and set aside.
- Add your yogurt, lemon juice, and water to a bowl and whisk until smooth.
- Take your chicken thighs and pat them dry with some paper towels then let them rest on a paper towel covered plate.
- Set up your breading station with the flour/corn starch mixture, the yogurt, and the foil covered cookie sheet.
- Begin breading your thighs one at a time by completely submerging the chicken in the yogurt and getting a good coating on them.
- Then add the chicken to the corn starch/flour mixture, making sure you are really pressing the chicken into the mixture and getting the coating in all the cracks and crevices. If you want, you can repeat the process on each piece of chicken, making for a super duper crispy crunch. For this recipe I only did one coating.
- Set your chicken on the cookie sheet and repeat the process until all your chicken is done.
- Let sit in the fridge while you prepare the frying oil.
- Please be careful with this as the oil needs to be very hot and you can get burned. Add your oil to the skillet and I let it get very hot to the point where it is almost smoking.
- Test to make sure it is ready for frying by throwing a little piece of the chicken in there. If it floats and fries, you are ready to fry your chicken.
- Place two pieces of chicken at a time in your hot skillet. My thighs were not very thick so they needed to fry for about 12 minutes. CAREFULLY turn them over halfway through cooking. You can use a meat thermometer to check the chicken to make sure it is cooked. The chicken needs to be at 165 degrees. I take the chicken out of the oil at about 160 degrees because the thighs continue to cook about 5 degrees while resting.
- Place your cooked chicken on the cooling rack and let drain. If you have your oil at the right temperature there shouldn't be too much grease to drain.
- Repeat the process until all your chicken is fried.
- For the glaze, add your soy sauce and brown sugar to a small pan and whisk until it starts to boil, then turn down the heat to a slow simmer.
- In a small bowl, add the Argo® Corn Starch and the water and whisk until smooth.
- Add the corn starch mixture to your soy sauce and brown sugar and whisk for about 2 minutes. The sauce should thicken up and you should have a delicious salty sweet glaze to drizzle over the chicken or to use as a dipping sauce.
6 Comments
Flo
August 11, 2019 at 2:08 pm
I’m drooling over the crisp on this chicken!
thetipsyhousewife
August 11, 2019 at 2:14 pm
Thank you !
Anonymous
August 11, 2019 at 8:40 pm
Sure looks delicious and you make it look easy… Iém going to give it a try! Thank you
thetipsyhousewife
August 11, 2019 at 11:19 pm
I hope you love it
thetipsyhousewife
August 12, 2019 at 11:40 am
I hope you enjoy it!
Cheesy Chicken & Shells with Peas and Prosciutto | Different Ideas For Different Tastes.
November 27, 2020 at 9:40 am
[…] the sauce to thicken perfectly. I have another great recipe using ARGO Corn Starch. It is for an Asian Inspired Fried Chicken. You shouldnét have any problem with the sauce thickening if you follow the recipe perfectly but […]