Crispy Fried Chicken

Ingredients:

8 Boneless, Skinless Chicken Thighs

2 Cups of Flour

1 Cup of 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 Avocado Oil or beef tallow 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, 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. Avocado oil is perfect for high heat. Don't use any seed oil!

* 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.

Optional glaze: 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 corn dtarch 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.