Pan-Fried Crispy Chicken

Pan-fried chicken with a golden crisp skin on the outside and tender juicy on the inside.

Serving: 2 Difficulty: Easy


  • 1 lb chicken thigh
  • ½ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ¼ cup potato starch
  • 3 tbsp mayo
  • 1½ tbsp sriracha


  • For the dipping sauce, whisk together the mayo and sriracha in a dipping bowl and mix well. Set aside.
  • Cut the chicken thighs into bite size pieces.
  • Season the chicken with salt and pepper.
  • Add potato starch in a tray and coat the chicken with the potato starch.
  • Preheat the sauce pan over medium-high heat and add 2 tablespoon oil. Once the pan is hot, place flour coated chicken in the pan and sear for 4 minutes on each side, until golden brown on both sides and cooked through. (Cooking time can vary based on the size of the chicken.)
  • Once cooked, remove chicken from pan and serve immediately with the dipping sauce.


  • Feel free to make more dipping sauce.

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