Can You Fry Chicken with Cornstarch? Yes, and Here's How to Achieve Crispy, Delicious Results!
Cornstarch isn't the traditional choice for frying chicken, but it can absolutely deliver incredibly crispy results. While many recipes rely on flour, cornstarch offers a unique set of advantages that lead to a lighter, crispier, and even slightly less greasy final product. This guide will explore the process, answer frequently asked questions, and help you master this technique.
Why Use Cornstarch for Frying Chicken?
Cornstarch's unique properties make it a fantastic alternative to flour in frying. It creates a remarkably crisp and delicate crust, while the lighter texture allows the chicken's flavor to shine through. This is because cornstarch doesn't contain the gluten that flour does. Gluten contributes to a chewier crust, and its absence in cornstarch results in a crunchier, less chewy texture.
How Does Cornstarch Compare to Flour for Frying Chicken?
The primary difference lies in the final texture. Flour-fried chicken tends to have a thicker, slightly more chewy crust, whereas cornstarch-fried chicken boasts a lighter, crispier exterior. Both methods deliver delicious results, but the choice depends on your preferred texture. Cornstarch also tends to produce less greasy chicken because it doesn't absorb as much oil.
What's the Best Way to Fry Chicken with Cornstarch?
The process is similar to flour-dredging, but with a few key adjustments:
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Preparation is Key: Start with properly seasoned chicken. Dry it thoroughly with paper towels; moisture is the enemy of crispiness. Marinate it for extra flavor if desired.
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The Cornstarch Dredge: Place the cornstarch in a shallow dish. You can add spices directly to the cornstarch for extra flavor, such as paprika, garlic powder, onion powder, black pepper, cayenne pepper (for heat), or a blend of your favorite seasonings. Coat each piece of chicken evenly in the cornstarch, ensuring it's fully covered. Gently shake off any excess.
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The Fry: Heat your oil in a deep skillet or Dutch oven to 350°F (175°C). The oil should be hot enough to create a quick, crispy crust without burning the chicken. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in soggy chicken.
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Fry Time: Fry the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
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Drain and Serve: Remove the chicken from the oil and place it on a wire rack set over a baking sheet to allow excess oil to drain. Serve immediately and enjoy!
Can I Add Other Ingredients to the Cornstarch Dredge?
Absolutely! Experiment with different seasonings and flavorings. Adding a small amount of salt, pepper, paprika, garlic powder, onion powder, or your favorite spice blend enhances the flavor of the chicken. Some cooks also add a little baking powder to the cornstarch to help create an extra-crispy crust.
Does Cornstarch Fried Chicken Need an Egg Wash?
An egg wash isn't strictly necessary, but it can help the cornstarch adhere better to the chicken and create an even crispier crust. If you choose to use an egg wash, lightly whisk an egg with a tablespoon of water and dip the chicken in the egg wash before dredging in the cornstarch.
How to Avoid Soggy Chicken When Frying with Cornstarch?
The key is to ensure the chicken is completely dry before dredging, the oil is hot enough, and not to overcrowd the pan. These factors are crucial for achieving crispy results.
By following these tips, you can confidently fry chicken with cornstarch and enjoy a delicious, crispy, and satisfying meal. Experiment with different seasonings and techniques to find your perfect recipe!
