Will Cornstarch Make Chicken Crispy? The Secret to Achieving the Perfect Crunch

Crispy fried chicken is one of life’s great culinary pleasures Who doesn’t love that shatteringly crisp coating giving way to juicy, tender chicken? But achieving that perfect crunch can be tricky. Many home cooks have abandoned crispy chicken to the realm of restaurants and takeout However, with one simple ingredient that’s likely already in your pantry, you can make restaurant-quality crispy fried chicken at home. That ingredient? Cornstarch.

Why Cornstarch is the Secret to Crispy Chicken

Cornstarch is great for coating fried chicken so that it is very crispy. Here’s why it works so well:

• Absorbs moisture: Cornstarch has an exceptional ability to absorb moisture released from the chicken during frying. This moisture evaporation is key to crisping the coating. The cornstarch locks in that moisture so the coating stays dry and crispy.

• ** Creates a delicate crust**: Pure cornstarch makes an exceptionally thin, crisp crust that shattered delicately with each bite. Using a blend of cornstarch and flour produces a slightly more substantial yet still crispy coating.

• Evens out the color: the fine powder covers the chicken evenly, letting the heat move through it evenly. This makes fried chicken that is golden brown and looks as good as it tastes.

• Prevents greasiness: Cornstarch’s stellar moisture-absorbing abilities prevent excess oil absorption, keeping your chicken crispy not greasy.

• Is gluten-free: The cornstarch inhibits gluten development from the wheat flour, contributing to a lighter, crispier texture.

So by harnessing cornstarch’s unique properties you can create the crispiest fried chicken ever with just a simple ingredient swap.

How Much Cornstarch to Use for Crispy Chicken

When using cornstarch for fried chicken, how much you use depends on the texture you want to achieve:

• For a very thin, delicate crust that shatters on the first bite, use pure cornstarch to coat the chicken.

• Mix equal parts cornstarch and flour to make a coating that is crisp and has a bit more heft. This gives you a crisp crust from the cornstarch and a stronger crust from the flour.

• Use one to two tablespoons of cornstarch for every pound of chicken. Adjust the ratio based on your preference for ultra-crisp vs. slightly sturdier.

Tips for Using Cornstarch for Maximum Crispness

To get the full benefits of cornstarch for the crispiest possible fried chicken, follow these tips:

• Dry the chicken thoroughly before coating. Excess moisture prevents crisping. Pat chicken dry with paper towels.

• Use a high-quality cornstarch that is finely milled for even coverage.

• Don’t over-coat the chicken. Too much cornstarch makes the coating heavy and soggy. Aim for an even, light layer.

• Maintain oil temperature between 325-375°F. Too low and coating absorbs oil, too high and chicken burns.

• Allow 2-3 minutes between batches to bring oil back up to temperature.

• Let chicken rest 1-2 minutes after frying before eating for optimal crispness.

Cornstarch vs. Flour for Crispy Chicken

Both cornstarch and flour can make crispy chicken, but there are some key differences:

• Cornstarch makes a thinner, crispier, almost glass-like crust while flour makes a thicker, heartier coating.

• Cornstarch absorbs moisture better than flour, keeping the coating lighter and crunchier.

• Cornstarch allows for delicate wisps and thin areas that add textural variety. Flour coatings tend to be uniform in thickness.

• Cornstarch is gluten-free while flour contains gluten, making it unsuitable for those with gluten intolerance.

• For maximum crispness, cornstarch is superior though flour has its place when a sturdier crust is desired.

How to Make Crispy Oven-Fried Chicken with Cornstarch

You can also use cornstarch to make crispy oven-fried chicken with far less oil than traditional frying. Here’s how:

Ingredients:

• 1 pound boneless, skinless chicken thighs

• 1/2 cup cornstarch

• 1/2 cup flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1/2 teaspoon paprika

• 2 large eggs, beaten

• 2 tablespoons canola oil

Instructions:

1. Combine cornstarch, flour, and spices. Pat chicken dry and dredge in mixture. Dip in eggs, then dredge again in cornstarch mixture.

2. Arrange chicken on wire rack set over baking sheet. Chill 30 minutes.

3. Preheat oven to 425°F. Brush chicken with oil. Bake 20 minutes until coating is crispy and chicken is cooked through.

4. Let rest 2 minutes before serving for maximum crispness.

The oven method lets you achieve similar crispiness to frying with just a touch of oil!

Frequently Asked Questions

Can I use other starches instead of cornstarch?

Yes, potato starch or tapioca starch can also be used. However, cornstarch is unique in its ability to make an exceptionally thin, delicate crust.

How does cornstarch work in an air fryer?

Cornstarch makes exceptionally crispy air fried chicken. Dredge chicken in cornstarch blend, mist with oil, and air fry at 390°F for 15-20 minutes, flipping halfway.

Why is my cornstarch chicken soggy?

Excess moisture in the chicken can cause sogginess. Be sure to pat chicken very dry before dredging. Overcrowding the pan can also cause sogginess by lowering oil temperature.

Can I make a slurry with cornstarch to thicken chicken pan sauces?

Yes, mixing equal parts cornstarch and cold water to make a slurry is a great way to thicken and enhance pan sauces for chicken without affecting the crispness of the coating.

Crispiest Chicken Awaits!

For home cooks seeking that crispy fried chicken perfection usually only found in restaurants, cornstarch is a must-try secret ingredient. With its unique ability to create a delicate, ultra-crisp crust, cornstarch can help you make the crispiest fried chicken you’ve ever tasted in your own kitchen. Give it a try for your next fried chicken dinner and prepare to be amazed by the shatteringly crisp results!