Sticky Crispy Fried Chicken

This sticky crispy fried chicken strikes the perfect balance between a crunchy coating and a glossy, fingerlicking sweetsavory glaze. Paired with vibrant yellow rice and tender peas, it transforms into a colorful and comforting dinner that feels a little extra special. It’s just right for a fun weekend meal, gameday feast, or anytime you want to enjoy takeout style fried chicken right at home.

I first made this for a casual family gathering and the crispy, glazed chicken quickly became an alltime favorite requested over and over.

Ingredients

• For the chicken: Two pounds of boneless skinless chicken thighs for juicy meat with good fat content, Two cups of buttermilk to tenderize and flavor the chicken wonderfully, Salt for seasoning that enhances all flavors, Freshly ground black pepper for mild heat and freshness, Sweet paprika adds a gentle smokiness and rich color, Garlic powder adds savory depth and warmth, Two cups of allpurpose flour for a crisp coating, Half a cup of cornstarch to keep the coating light and extra crispy, Vegetable oil for deep frying chosen for its high smoke point and neutral flavor
• Sticky sauce: Half a cup of honey for sweetness and a sticky glaze, Quarter cup of soy sauce for salty umami and color, Two tablespoons of brown sugar for caramel notes, One tablespoon of apple cider vinegar to balance sweetness with acidity, One teaspoon of minced garlic for aromatic punch
• Yellow rice with peas: One and a half cups of raw longgrain white rice rinsed to remove excess starch for fluffier rice, Two and a half cups of chicken broth to cook rice adding savoriness and depth, One tablespoon of olive oil or butter to toast the rice gently, One teaspoon of ground turmeric for golden color and subtle earthiness, Half a teaspoon of salt to season the rice, Half cup of frozen green peas adding sweetness, color, and nutrition

Instructions

Marinate the chicken:

Whisk together buttermilk, salt, freshly ground black pepper, sweet paprika, and garlic powder in a large bowl. Use the first set of seasonings listed specifically for the marinade. Add the chicken thighs and toss thoroughly to coat every piece in the flavorful mixture. Cover and move to the refrigerator. Let the chicken soak for at least 30 minutes or up to 4 hours for extra tenderness.

Prepare the seasoned flour coating:

In a shallow dish, stir together allpurpose flour, cornstarch, salt, sweet paprika, and garlic powder for the coating. Make sure the spices are blended evenly so every bite of chicken carries consistent flavor.

Coat the marinated chicken:

Take the chicken thighs out of the buttermilk one at a time and let the excess drip off back into the bowl. Dredge each piece in the seasoned flour mixture gently pressing so the coating sticks well. Place the coated chicken on a wire rack or baking sheet to rest while the oil heats up.

Heat the oil for frying:

Pour vegetable oil into a deep heavy pot or Dutch oven until it reaches about two inches in depth. Warm the oil over medium heat until it reaches three hundred fifty degrees Fahrenheit using a thermometer if possible. If you don’t have a thermometer, test the oil by dropping a pinch of flour inside. It should sizzle steadily if ready.

Fry the chicken until crispy:

Work in batches carefully lowering the coated chicken into the hot oil. Avoid crowding the pot so the temperature stays consistent. Fry each batch for six to eight minutes, turning as needed, until the chicken is deep golden brown and cooked through. Transfer the chicken on a wire rack set over a baking sheet to drain excess oil. Keep the completed batches warm in a low oven if desired.

Make the sticky sauce:

In a small saucepan combine honey, soy sauce, brown sugar, apple cider vinegar, and minced garlic. Place over medium heat stirring occasionally until sugar dissolves and the mixture simmers gently. Let it cook for about three to five minutes until it thickens slightly and becomes glossy. Remove from heat.

Coat the chicken in sticky sauce:

Put the hot fried chicken in a large bowl or shallow pan. Pour the warm sticky sauce over and toss gently so every piece is coated in the shiny glaze. For extra crispiness, you can drizzle part of the sauce on the chicken and serve the rest on the side for dipping.

Start the yellow rice:

Rinse the rice under cold water until the water runs mostly clear then drain well to remove starch. Heat olive oil or butter in a medium saucepan on medium heat and stir in turmeric. Add the rice and stir often for one to two minutes until grains are toasted lightly.

Simmer the rice and add peas:

Add chicken broth and half a teaspoon of salt to the pot. Stir to combine, then bring to a boil. Reduce heat to low and cover the pot. Let it simmer for about fifteen minutes. Stir in the frozen peas, cover again, and cook another three to five minutes until the rice is tender and peas are heated through. Turn off heat and let the rice rest covered for five minutes. Fluff gently with a fork before serving.

Serve the sticky chicken with yellow rice:

Scoop the yellow rice with peas onto plates or shallow bowls. Top with sticky fried chicken pieces and any extra sauce from the bowl. For a bright finishing touch, garnish with lime wedges or sliced green onions if you like. Serve hot and enjoy.

One of my favorite things about this recipe has to be the sticky sauce. The way it clings to the crispy chicken creates a fingerlicking glaze that almost melts in your mouth. I remember making this for a game night once and everyone was obsessed with how the sticky sweet sauce paired with the savory chicken. The color of the turmeric rice just adds a cheerful vibe to the whole meal too.

Storage Tips

Let fried chicken cool completely before storing to keep coating as crisp as possible. Store leftovers in an airtight container in the refrigerator for up to four days. The sticky sauce and crispy crust will soften a bit but it remains delicious. Reheat chicken gently in the oven at low temperature to avoid drying out or compromising texture.

Ingredient Substitutions

Chicken thighs can be swapped for bonein pieces or drumsticks if preferred though cooking times may vary. Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar to achieve similar tenderness. If you don’t have cornstarch, you can use extra flour but expect the coating to be a bit heavier.

Serving Suggestions

Serve with sliced fresh lime wedges to add a bright contrast to the sticky glaze. A simple side salad or steamed vegetables work well to balance the richness. For an indulgent meal, pair with a creamy coleslaw or pickled vegetables to refresh the palate.

Garnish with lime wedges or sliced green onions and serve hot for a colorful, crowd pleasing meal. Enjoy the crunchy coating and glossy sticky glaze together.

Common Questions About the Recipe

→ How do I achieve the crispy coating on the chicken?

Marinate chicken in buttermilk, then dredge in seasoned flour mixed with cornstarch for extra crispiness before frying in hot oil.

→ What gives the yellow rice its vibrant color?

Ground turmeric is added to the rice during toasting, imparting a sunny yellow hue and subtle earthy flavor.

→ Can I use other cuts of chicken for this dish?

Boneless, skinless chicken thighs work best for tenderness and flavor, but wings or breasts can be used with adjusted cooking times.

→ How do I make the sticky glaze for the chicken?

The sauce blends honey, soy sauce, brown sugar, apple cider vinegar, and garlic, simmered until thick and glossy.

→ How should I serve this meal for the best flavor?

Serve the chicken hot with the yellow rice and peas, optionally garnished with green onions or lime wedges for brightness.

→ Can I prepare the rice in advance?

Yes, the yellow rice can be cooked ahead and gently reheated, ensuring peas are added last to retain texture.