Fried Chicken Thigh skin always ending up soggy? Why?
Tried making another batch today and here's what happened:

First Test: I used potato starch (was finally able to get hold of the starch), and used that instead of sweet potato starch, true enough the result was perfectly crisp and crunchy similar to that of potato chips!

Second Test: Used the same old starch (sweet potato starch) and skin turned out soggy like before.

Third Test: Mixed potato starch and sweet potato starch, it improved the crunch but still skin is soggy due to sweet potato starch.

Conclusion: The starch and not the marinade is causing the chicken skin to become soggy.