Poultry Essentials: Twice-Fried Crispy Chicken

Andy Anderson !


All my houseguests have left today, and my new group will not be here until tomorrow. So, I worked on a new recipe… this is an amazing flavorful recipe, and the twice frying method makes the coating crispy when they are hot, and even when they are room temperature.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Deep Fry



  • 4 large
    chicken thighs, or two chicken breasts

  • 1 tsp
    fresh ginger, finely grated
  • 3 clove
    garlic finely minced
  • 2 Tbsp
  • 3 Tbsp
    tamari sauce, or liquid aminos
  • 2 tsp
    coconut sugar

  • 1 c
    potato starch
  • 1/4 tsp
    salt, kosher variety, fine grind
  • 1/2 tsp
    white pepper, freshly ground

  • ·
    oil, for frying (peanut, canola, grapeseed, etc.)
  • ·
    lemon wedges, for serving

  • ·
    honey, for drizzling
  • ·
    hot sauce, on the side

How to Make Poultry Essentials: Twice-Fried Crispy Chicken


  2. If you do a lot of frying, then a good thermometer is a good thing to have. If, however, you do not own one, no worries. Here are three ways that you can accurately check the temperature of hot oil.

    When the oil has preheated, dip the handle of a wooden spoon or a toothpick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.

    Drop a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365f (185c).

    Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop as the oil reaches between 350f - 360f (177c - 182c).
    No matter what temperature you begin with, overcrowding will result in an intense temperature drop, and oily food. Unless you own an industrial strength fryer, fry in small batches for optimum results.
    Hot oil causes a lot of tragic accidents in the kitchen. Make sure that the burner you are using for the pan is study, keep small children away, and keep pot handles swung into the stove, and not hanging over side, where they can be knocked into by passing guests, or pulled down by a small child.
    Finally, have a plan in place for dealing with an accidental oil fire. Baking soda will put out a small fire. If the fire is in the pan, put the lid on the pan to deprive it of oxygen; but not a glass lid, because it might shatter. A small dry chemical extinguisher works on larger fires, but that would be a last resort, because it will contaminate your kitchen.
    It goes without saying that putting water on a grease fire will not work…
  5. Gather your Ingredients (mise en place).
  6. Mix all the marinade ingredients together.
  7. Debone, and cut the chicken into bite-sized pieces.
  8. Chef’s Note: I am using a combination of thighs and breasts. For the thighs, I decided to leave the skin on, but removed it from the breasts.
  9. Add the chicken to the marinade (I am using a Ziploc bag), and place in the fridge for 24 hours.
  10. Chef’s Note: Every once and awhile, when you have your head stuck in the fridge, looking for something to snack on, grab the bag, and give it a squeeze.
  11. Fill a saucepan or pot with about 3 inches (8cm) of oil, and bring up to 325f (165c).
  12. Add the potato starch, salt and pepper to a large bowl.
  13. Add a layer or two of paper towels to a baking sheet.
  14. Roll each piece in the starch mixture, and then place on the baking sheet.
  15. Add the chicken (3 – 4 pieces at a time) to the hot oil.
  16. Chef’s Note: When you add the chicken to the hot oil, the temp will go down, so you will need to adjust the flame to keep the oil at temperature. Do not let it drop below 300f (150c).
  17. When the chicken begins to brown, remove and place on the paper towels (about 3 – 4 minutes), and then repeat for the remainder of the chicken.
  18. When all the chicken is cooked, turn the heat on the oil up to 350f (175c).
  19. Return the chicken to the hot oil (3 – 4 pieces at a time), until it turns a deep golden brown, about 60 – 90 seconds.
  20. Chef’s Note: This second frying will make the crust extra crispy.
  22. This chicken can be served hot, or at room temperature. I like to serve it with a side of rice, a drizzle of fresh clover honey, and a few lemon wedges. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Twice-Fried Crispy Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Wheat Free

Show 13 Comments & Reviews

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

9 Healthy Chicken Crock Pot Recipes

9 Healthy Chicken Crock Pot Recipes

Kitchen Crew @JustaPinch

Want to put an easy, flavorful and healthy chicken dinner on the table? Then try one of these 9 healthy chicken Crock Pot recipes. Cooking healthy shouldn't mean slaving away...

20 Ultimate Comfort Food Recipes

20 Ultimate Comfort Food Recipes

Kitchen Crew @JustaPinch

Creamy, cheesy, yummy and crazy delicious comfort food to help you get through these cold winter days!