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This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH2 of the complex sample was blue-shifted to the larger wave number, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate and amylose content than the physical mixture sample. The starch–ethyl maltol complex has been demonstrated to be a non-inclusion compound. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.